Tamarind Juice

• annokset: 4 cups

Ainekset

1 (7-ounce [199-g]) block dried tamarind puip with seeds

6 cups (1.42 L) boiling water

Ohjeet

Cut the tamarind pulp into 1-inch (2.5-cm) pieces and place them in a deep bowl or saucepan. Be patient; it will stick to your knife, your fingers, and everything else. But don't worry--the mess is worth it!

Pour the boiling water over the pulp pieces. Let this sit for at least 1 hour.

With the back of a fork or your hands, break apart as much of the pulp as possible. Strain the liquid and store it, discarding the leftover pulp. It will keep in your refrigerator for up to a month. You can also freeze it for up to 3 months.

Muistiinpanot

Making tamarind juice is likely every toddler's deam, because handling the pulp is without question messy--sticky and mushy! But if you persevere (or ask your little ones to start you out), you'll have liquid gold that is the tart and tangy base of most Indian chaats, tamarind rice, and even soups and drinks. Make up a batch and keep it on hand in the fridge for up to a month or in the freezer for even longer--just like soup stock.