Tamarind

Sour, fruity and slightly sweet. Sticky pulp with seeds and fibres, or a smooth paste. Also called Imli, Puli, Hunase.

Preparing it

Soak in warm water, squeeze and strain. Add a little at a time, because it is strong.

Jaggery, Black pepper, Curry leaves, Lentils

Pods are harvested from about January to April. Available all year as pulp.

Airtight, in a cool, dry place. Block tamarind keeps for months.

Used in small amounts for sourness, so its nutritional contribution is minor. Demo note.

Tamarind is the main souring agent in many South Indian dishes, such as sambhar, rasam and puliyogare.

By the BhumiSutra kitchen team. Updated 28 October 2026. All products and figures on this prototype site are demonstration data.