Tamarind is usually available during the months of December, January and February but many South Indian recipes call for at least a small piece of it. I purchase this in bulk (5kgs) from the wholesale store and preserve it; so that it lasts me a year.
Smaller quantities are available throughout the year at retail stores. But the taste varies with each purchase.
By tamarind, I mean the dried fruit with its hard outer shell and seeds removed.
There are just 3 ingredients required to preserve Tamarind:
Tamarind - dried, seeded and shelled
Sea salt
Earthern ware vessel - Bharani
Not to forget - STRONG muscles!!
A small lump of the tamarind is taken and flattened with a stone.
A tablespoon of salt is placed in the center and the tamarind is rolled into a tight ball.
The bharani is layered - first with salt, then a layer of tamarind balls, another layer of salt and so on until filled. This is left in the store for atleast a month before use.
This tamarind lasts for 2 years; beyond that it become soggy as the salt melts.
a great idea
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