Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, how to make tamarind pulp & freeze it. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

How to make Tamarind Pulp & freeze it is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. How to make Tamarind Pulp & freeze it is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook how to make tamarind pulp & freeze it using 2 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make How to make Tamarind Pulp & freeze it:

1. Make ready 1 Lb/About 500 grams Imli/Tamarind
2. Take 4 Cups water

Instructions to make How to make Tamarind Pulp & freeze it:

1. Place the Tamarind in a medium bowl.
2. Pour 4 cups water. Let it soak covered overnight.
3. 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 doesn’t touch the base of the bowl in order to collect the pulp easily.
4. Transfer the Tamarind along with some of the water into the colander.
5. Add the rest of the water little by little & keep rubbing the Tamarind against the colander & keep squeezing out the pulp.
6. Do not discard the fibers that are left after squeezing out the pulp. Make Imli ka khatta-meetha Achaar out of it.
7. To freeze:
8. Pour the pulp in standard ice cube trays. - Freeze overnight. - Transfer the frozen cubes to a Ziplock Freezer Bag.
9. Makes about 30 cubes of 2 tablespoons each.
10. Don’t 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.
11. Use as & when required. - No need to thaw. Add it directly to your food while cooking. Melts in a few seconds.

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