Advertisement

Tamarind liquid

Time 1 hour
Yields Makes about 3 cups
Tamarind liquid
1

Gently simmer the tamarind pulp in 4 cups water for 10 minutes. Remove from the heat, cover and let sit for 30 minutes.

2

Press the softened pulp through a sieve, breaking up the pulp and, if necessary, pouring some already-strained liquid through a second or third time to loosen the pulp enough to extract all the liquid. Discard the solids. You should have about 3 cups. Refrigerate tamarind liquid for up to a week or measure it into ice-cube trays and freeze for convenient future use.

Tamarind paste is a packaged block of pulp (typically 14 ounces, various brands). It’s available at Indian and other Southeast Asian markets, Middle Eastern markets and Filipino markets.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.