After one post about London, Distant Drumlin is back to blogging about India. Today it’s all about a new discovery for me in India – tamarind. Probably a very ordinary, mundane item for Indian people, but my tamarind adventure only began in April. Here are some photos from the tree to the table.
Although I took these photos of the freshly picked tamarind fruit, I didn’t actually use it for cooking. I was skipping a few steps.
In my first attempt I used a packet of “seedless imli“.
The imli started as a dry brown mush, became a wet brown mush with the addition of hot water, drained through a sieve, and produced a dark liquid, which I added to my recipe. None of this looked good, but the flavour was great. Here is the brown mush from that packet.
However, the next time that I needed tamarind for a recipe, I took the even easier option, using a ready-made tamarind paste, easily available in the local shops.
International cooking is tricky. The packet indicates that a spoonful of the paste is equal to a lemon-sized ball of tamarind fruit. It’s a good thing that I had local lemons in the kitchen – they are much smaller than the lemons I use in the UK.
And here is the final result. A vegetable dish with that large purple vegetable with many names (aubergine, eggplant, brinjal), coconut milk, onions, tomato, garlic, ginger and tamarind. Success!