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tamarind paste - By Vahchef @ Vahrehvah.com

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Published on Nov 5, 2007

how to make tamarind juice for cooking
Tamarind pulp is an excellent souring agent prominently used in most Southeast Asian dishes. It is used in saaru (lentil soup), sambhar or sambar (vegetable soup), gojju, and several types of chutneys
tamarind paste

http://www.vahrehvah.com/tamarind-paste


Ingredient
30 grams tamarind
300 ml water


Directions
• soak tamarind for 2 min in hot water and squeeze out all the sour pulp out of it
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