Tamarind or chinthapandu in Telugu, is one of the important ingredients in Indian cuisines. The pulp is used in variety of dishes as a flavouring item especially in South Indian cuisines. Tender tamarind pods are very sour, but as the fruit becomes matured it’s taste changes to sweetish sour and tangy. It is used in sauces, curries, rasam, Sambar, non vegetarian preparations, pulihora – an all time favorite rice preparation, and pickles etc. Using this pulp is a must in pulusu curries which taste sweet and tangy. Of course we add little bit of jaggery in all pulusu curries to balance the sourness.

Fish pulusu is a famous and favorite delicacy for non vegetarians. Tamarind pulp is used as main ingredient in tamarind pickles. Tamarind has got many health benefits. Tender leaves of tamarind / chintha chiguru ( in Telugu) is also used in dals , rice preparations and curries. (Ref.my recipes with chintha chiguru). The following is a refreshing drink in summers with tamarind pulp. This drink is very much preferred in some African countries.

Ingredients:
Tamarind fruit – 100 Gms, preferably fresh fruit, (outer dark brown cover removed),
Sugar – 300 Gms,
Water – 1 litre.

Method:
1).Soak tamarind in hot water for an hour. Squeeze the pulp, remove seeds, fibres and strain. Boil the liquid for 1/2 hr.
2).Add sugar and let it boil again for another 15 minutes till sugar dissolves completely.
3).Cool and preserve it in a clean bottle. Keep it refrigerated.
4).While serving dilute with aerated water or iced water and serve.

Tip:
Add a pinch of salt to balance the sourness.