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Tangy and tasty

Tamarind is rich in vitamin B and calcium and is widely used in Indian cuisine

FLAVOUR ENHANCER Tamarind has medicinal property as well as great culinary value

It is a fruit pod of an East African tree, grows wild throughout the Sudan and was introduced to India long ago. It is a species that grows slowly and has a long life. The massive tree is wind-resistant with strong, supple branches, gracefully dropping at the ends and has a dark grey, rough structured bark. The evergreen tree's leaves fold at night; these are normally green, but may shed briefly in very dry areas during summer.

The leguminous tree is now grown in the West Indies, India, South East Asia and tropical Africa. The brown pods are two cm wide and vary in length from 10 cm to 15 cm. They contain a bitter-sweet pulp dotted with a few hard seeds with a dark thick membrane. They are bean-like and irregularly curved, growing in great abundance along the new branches. The pods are at first tender with green flesh and soft, whitish under developed seeds. As they mature, the juicy, acidic pulp turns brown or reddish brown. Thereafter, the shell turns brittle and gets easily cracked and the pulp dehydrates to a sticky paste.

Medicinal properties

The medicinal uses of tamarind are many. The bark of the tree is regarded as an effective astringent and tonic. The pulp of the fruit combined with limejuice, honey, milk, dates and spices is considered an effective digestive.Tamarind leaves and flowers, dried or boiled, are used as a poultice for swollen joints, sprains and boils.

Even the powder form of the seeds is used to treat chronic diarrhoea and dysentery. The seed coats too are astringent. An infusion of the root has a curative value in chest complaints.

Tamarind has been effectively used in Ayurvedic medicines for gastric and digestion problems.

The dried pulp of tamarind is a major ingredient in many Indian dishes. The tender, sour pods are used to season rice, fish and meat. Tamarind is mostly used in jams, shorbets, chutneys and sauces. The extract is used to tenderise meat. The ripe fruit is relished by children and adults alike. It is a rich source of vitamin B and calcium.

Now for a recipe.

Ginger pickle

Ingredients

Tender ginger: 1 kg
Tamarind pulp: 500ml
Mustard seed: 5 gm
Chilli powder: 15 gm
Jeera powder: 5 gm
Turmeric powder: a pinch
Salt as required
Jaggery as required
Gingely oil: 50 ml

Method

Clean, wash and chop the ginger and keep it in a dry place. Heat oil in a kadai, add mustard, let it crackle. Add chilli, turmeric powder and the tamarind pulp. Now add the jeera powder. Cook the pulp on a slow fire till it becomes thick, add the seasoning and the chopped ginger. Cook the ginger along with the tamarind pulp. Bring it to room temperature and store it in an airtight jar. This can be stored for three months.

HRUDANANDA BEHERA

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