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  • Tamarind blocks - 100 grams
  • Water - 2 cups


  • Break the tamarind block into small chunks. If there are any seeds discard them
  • Place these tamarind chunks/pieces into a cooker separator add 1 cup of water
  • Close the separator with a lid
  • Add water to the cooker and place the separator. Pressure cook for 3 whistles  and switch off
  • Let the pressure release the naturally and tamarind mixture cools completely
  • If the tamarind you used is soft without hard membranes, seeds, fibers, etc. blend the cool tamarind + 1 cup of water in a hand mixer or mixie
  • On the contrary for tamarind with the hard membrane, fiber, etc. and mash the cooked tamarind thoroughly with hands/ potato masher
  • Use strainer/colander/ tamarind extractor/ mesh strainer  to strain the tamarind
  • Strain the cooked tamarind and collect the thick tamarind extract in a container
  • Add 1/2 cup of warm water to the remaining tamarind extract
  • Squeeze and then extract the tamarind concentrate and collect in the same container
  • Add 1/2 more of water to the tamarind extract
  • Squeeze and extract well
  • Thick tamarind pulp is ready
  • Now add the thick tamarind pulp in the heavy-bottomed pan
  • Cook for 10 minutes or till it thickens and  turn into a thick tamarind concentrate (puli gojju)
  • Turn off the stove and cool down completely
  • Store in an airtight container and refrigerate
  • What to do with the remaining tamarind?
  • Add 1/2 to 3/4 cup of water and extract the juice; use it for Rasam recipes. Tamarind residue can be used to clean pooja items.


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  1. If you are doing in instant pot cook in high pressure for 20 minutes and natural pressure release
  2. Thin tamarind extract can be used for cooking and discarded tamarind solids can be used to clean brass and bronze 
    Reduce the cooking time for soft tamarind. 3 whistles and 17 minutes for instant pot
  3. Second time Cooking tamarind concentrate helps for longer shelf life. If you are keeping for a month you can skip it
  4. Make sure to immerse the tamarind  fully in the water
  5. If you are making tamarind concentrate in large quantity it is better to Work in batches.
  6. If puli paste is not thick it might not stay longer 
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