The taste of our Tangy Tamarind drinks is a combination of sweet, sour and hot.
It’s a drink which can be consumed at any time of the year, as it combines tamarind, jaggery, ginger and spices in such a way as to make it deliciously complex. To begin with, tamarinds are soaked and ground together with aromatic spices like cinnamon and cumin.
This tamarind mixture is then cooked with crumbled jaggery until it becomes thick syrup; thereupon it is filtered and stored as concentrate (base).
All one needs to do is mix it with cold water, add some mint leaves and ice cubes for a cool refreshing drink. For those scorching days whenever you want something new to cool your body or enhance your diet this tamarind elixir would surely suffice.
If you have tamarind with seeds or its skin unpeeled remove them.
Scrub the tamarind gently before putting into hot water for about fifteen minutes so that it could soften.
After soaking , remove the soaked tamarind from the water and add to a grinder.
Add peeled ginger pieces, cinnamon powder or stick, black salt, salt, and cumin powder to the grinder.
Grind everything into a fine paste. Add a small amount of water if needed to ease the grinding process to make fine paste.
Take a saucepan, add the jaggery and crush it into a crumbly texture using your hands to dissolve fast.
Add the tamarind paste into the saucepan and mix with the jaggery to make a thick liquid mix.
Heat up the pan and simmer the mixture till to reaches 100°C. Once it reaches this temperature, turn off the heat and leave the mixture to cool down.
When the mixture cools to below 50°C, strain it into another container to remove any solid residues.
Pour the strained tamarind juice base into bottles. This base can be stored for up to a year.
If you have tamarind with seeds or its skin unpeeled remove them.
Scrub the tamarind gently before putting into hot water for about fifteen minutes so that it could soften
After soaking, remove the soaked tamarind from the water and add to a grinder.
Add peeled ginger pieces, cinnamon powder or stick, black salt, salt, and cumin powder to the grinder.
Grind everything into a fine paste. Add a small amount of water if needed to ease the grinding process to make fine paste.
Take a saucepan, add the jaggery and crush it into a crumbly texture using your hands to dissolve fast.
Add the tamarind paste into the saucepan and mix with the jaggery to make a thick liquid mix.
Heat up the pan and simmer the mixture till to reaches 100°C. Once it reaches this temperature, turn off the heat and leave the mixture to cool down.
When the mixture cools to below 50°C, strain it into another container to remove any solid residues.
Pour the strained tamarind juice base into bottles. This base can be stored for up to a year.
Take a glass and add 2 tablespoons of the tamarind base.
Add 2 ice cubes and a few mint leaves.
Fill up the glass with cold water and stir well.
Serve chilled and enjoy!
Storage: The tamarind base can be kept for a year when stored in a cool, dry place.
Variations: Adjust the amount of jaggery to make the drink sweeter or tangier according to your preference.
Serving Suggestion: Garnish with fresh mint leaves or a slice of lemon for an extra refreshing twist.
Servings 20
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
