Place the Tamarind in a medium bowl.
Pour 4 cups water. Let it soak covered overnight.
Place a colander on top of a large bowl or measuring cup. The colander should sit nicely on the rim of the bowl so that your hands are free & the base of the colander doesnt touch the base of the bowl in order to collect the pulp easily.
Transfer the Tamarind along with some of the water into the colander.
Add the rest of the water little by little & keep rubbing the Tamarind against the colander & keep squeezing out the pulp.
Do not discard the fibers that are left after squeezing out the pulp. Make Imli ka khatta-meetha Achaar out of it.
To freeze:
Pour the pulp in standard ice cube trays.
Freeze overnight.
Transfer the frozen cubes to a Ziplock Freezer Bag.
Makes about 30 cubes of 2 tablespoons each.
Dont forget to write the date on the bag with a parmesan marker before filling the bag. Put the bag back into the freezer.
Stays good up-to 12 months or so.
Use as & when required.
No need to thaw. Add it directly to your food while cooking. Melts in a few seconds.
