Welcome to show me the card dot com I'm a new job and I'm hit Bill.

And today we're gonna show you how to make tamarind concentrate or tamarin Poulton at home.

So a lot of times, what we do is we buy on a tamarind paste or concentrate from a grocery store.

And are we sitting, you know, make a little bit every day on a lot of us.

A lot of us use dammit, based a lot.

So here's just a quick way off making sure you can have it ready to go anytime you want and just easier so and cheaper.

So we have a block of tamarind like this.

It's a dry tamarin, and it's about 200 grams or seven ounces of tamarind.

And this liver not is a lot cheaper to buy than buying the ready made concentrated literally half the price.

So we're just gonna open this up and we're gonna be using a pressure cooker, just speed things up a little bit.

But of course he landed on the stove, but it'll take a little longer time, but that's okay.

It's possible, and usually it's a solid block, so just break it apart and you want to break it into small, small chunks.

And this one does have seeds that it has fiber.

So But you know that you do get Tamblyn without seeds and fire are so that's what's okay, Nico.

And we're gonna put two cups of water into it, really close it, and we're gonna allow you to whistle three times.

They really want this the time to become really soft and nice and then turn out the storm and allow the pressure to go down by itself.

So pressure cooker is off the stove and all the pressure is gone, and it is safe to open who?

It's nice and cooked.

And we're just going to go the potato masher and just begin loosen it up a little bit.

So potato measure is a great way to loosen all the pulp that's around the tamarind without having to use your hands.

Of course, we do use your hands at some point in time, but it's really hot right now, so this is a good way to do it.

Get it done quickly.

So what you gonna do is we gotta collender over here, and we're just using a bowl and you're gonna just transfer this here and just allow it to strange.

So basically, you want the fiber and the seeds out of there.

And if you need to, we have a little bit of cold water here.

You can kind of use it to clean up our pressure cooker as well as help cool down the pace a little bit faster.

And we're gonna allow the part to just flow through a little bit and help it along.

You can use the use, the same potato masher.

I'll just use a spatula.

Forceful anything.

So I pulled out a lot of stuff a lot of based in a lot of help on.

We've still got a lot more juice and a lot of meat left in here.

So what we're gonna do is you just pour this out here and we're gonna add a little bit more water.

Tow this So another half cup.

Just mix it in.

Now, you can stop at that point if you don't feel like doing this and just given another boil on the stove and you're all set.

But we're gonna try and take out a little bit more out of it.

And you do get it quite a bit more on the second run also.

Okay?

And back again, it goes in our strainer, and this time I'm gonna use my hands.

It's really cool to the touch, and it'll help a little better.

And here it is, squeezing the lights out of it s so we're gonna just put this away.

This is now trash.

And you know that all the pope is gone because while energy, I was squeezing it.

And if you looked at the water coming down, it was like, really clear liquid coming out.

So all the book is gone out of there, they're gonna use the same pressure cooker and transfer the back in here.

Now, there's two reasons why we're doing this one is because we added extra water to it and you wanted to boil.

You want to keep the tamarind, you know, for a while, so you don't want any kind off bacteria, germs and all going into it.

And you wanted to cook well.

And the other reason is we used our hands.

So again, you want to keep it safe and make sure it boils well.

And also reduce the amount.

So that way it's easier to keep moving.

And it's concentrated isn't rated, yes, so back on the stove, and we're just gonna allow to boil.

So here's the based on the concentrate.

And once it came to a boil, be allowed to boy for just one more minute, and we're gonna turn out the store and allow it to cool down now.

So here's our cooked tamarind pulp, and you can actually cook it further and, you know, keep letting it cook and cook until it reduces further and then you'll get the actual tamarind concentrate.

But one thing that we found over time and we bought those jars of tamarind concentrate where you take off a teaspoon of it and you put it in something, and it takes like one hour for to melt, and it's just so thick and gooey, so water on.

Then get going This way.

You know it's easy to work with.

You can take some, and it mixes in with your food really well, so that's one benefit of keeping it this consistency.

But if you want to go further than that's absolutely fine, too, so what you're gonna do is we're allowed to cool down.

Absolutely.

And then you can just put it in a jar or a container on dhe.

You can keep it in the refrigerator and all.

You can even freeze it.

The tamarind does not free.

So that's the bandage.

And you put it in the freezer.

You just pull it out.

Still workable.

You don't have to worry about it.

But a lot of times you have issues with our fridge space so you could put in the freezer.

So that's one thing.

And the other advantage of doing this is that the town is already cooked, so raw smell is gone, so you don't have to cook it as much when you're cooking, you're close.

Lily.

That's a great you know, my flavor.

Yeah, absolutely.

And we'd like to thank Snake, huh?

Actually, the last time we showed you how to remove the pulp from the dry tamarin, she wrote back and told us that this is what she does.

And it's a great time saving tips.

So thanks a lot.

So they have for sharing it with us, and for all of years.

So enjoy a tamarind, concentrate for a long, long time and join us again, another sort of show me the curry dot com, adding a pinch of spice to your life.