Homemade Tamarind paste (Puli paste - Pressure Cooker method)

Storing homemade tamarind paste always makes our Indian cooking so simple and easy to finish. Adding turmeric, salt and oil acts well as a natural preservatives that makes the paste longer for more than 2 months.

Cooking time: 15 mins

Yields: Approximately 4 cups

Ingredients:

Tamarind - 200 gms

Salt - 1tspn

Sesame oil - 2 tspn

Turmeric - 1/4 tspn

Method:

1. Grab all the ingredients.

2. Wash the tamarind well. Put that in a pressure cooker with 1 cup of water and turmeric. Cook for 3 whistles. Once the pressure is released, open the cooker and add 1 1/2 - 2 cups of water. Cool down completely.

3. Remove all the seeds from the mixture. Smash well with your hands. Pour the mixture to a large sieved vessel so that all the pulp will comes down that can be collected at the bottom vessel.

4. Pour this again to the cooker. Add salt and boil for 3 mins. Switch off. Add oil. Once it cools down store in an airtight container.

Notes:

Use a clean, dry spoon everytime.
Be careful while adding the paste because less amount will gives a nice tanginess to your dish.