Tamarind Paste from Pulp
The tangy, fruity souring paste behind pad thai, sambar, and countless other dishes, made from whole tamarind pulp.
Condiment
Vegan
How this varies: Some cooks skip soaking entirely and instead simmer the tamarind chunks directly in the water for 5-10 minutes before mashing and straining — faster, and a legitimate variation, though it can slightly dull the bright, fruity top-notes that a plain soak preserves better.
Ingredients
- 200g block tamarind pulp (seeded, with fibers — not pre-strained "tamarind concentrate," which needs no soaking)
- 1.5-2 cups hot (not boiling) water
Steps
- Break the tamarind block into small chunks and place in a bowl.
- Pour hot water over it (just off the boil is fine; don't use boiling water, which can make the paste taste flat), and let soak 20-30 minutes until fully softened.
- Mash the pulp thoroughly with your fingers or the back of a spoon, working it apart from the seeds and fibers until the water turns thick and dark.
- Push the mixture through a fine sieve or strainer, pressing firmly with a spoon to extract as much paste as possible; scrape the underside of the sieve too. Discard the fibrous solids and seeds left behind.
- For a thicker, more concentrated paste, simmer the strained liquid briefly in a small pan over low heat for a few minutes to reduce, if desired.
- Store the smooth paste in a sealed jar in the fridge for up to 2 weeks, or freeze in ice-cube portions for longer storage.