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    My Colombian Recipes » Recipes » Sauces, Condiments and Dips » How To Make Pulpa De Tamarindo (tamarind Pulp)

    How to make Pulpa de Tamarindo (Tamarind Pulp)

    Nov 13, 2012 · Modified: Nov 18, 2021 by Erica Dinho · 19 Comments

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    How to make Pulpa de Tamarindo (Tamarind Pulp)Pin

    Tamarind is a sweet and sour fruit very popular in Colombian cuisine. We use it to make tamarind juice (jugo de tamarindo), desserts and sauces for savory dishes.

    I find dried tamarind at Hispanic markets in the US, sold either in their pods or in blocks with seeds. I usually buy the blocks, so I have less work to do.

    How to make Pulpa de Tamarindo (Tamarind Pulp)Pin

    How to make Pulpa de Tamarindo (Tamarind Pulp)

    Erica Dinho
    Print Recipe Pin Recipe
    Course Sauce
    Cuisine Colombian, Latin
    Calories 949 kcal

    Ingredients
     

    • 14 oz block of tamarind
    • 2 cups water

    Instructions
     

    • Place the tamarind block and water in a bowl
    • Let it soak for 20 to 25 minutes. Using your hands grab a handful of the tamarind pods and squeeze the pulp hard to separate it from the seeds.
      How to make Pulpa de Tamarindo (Tamarind Pulp)Pin
    • Discard the seeds and keep the purée. Do this process until you have a thick and smooth pulp in the bowl.
      How to make Pulpa de Tamarindo (Tamarind Pulp)Pin
    • Transfer to a glass jar and place in the refrigerator. To freeze the pulp, place it in ice trays.

    Nutrition

    Calories: 949kcalCarbohydrates: 248gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 135mgPotassium: 2492mgFiber: 20gSugar: 228gVitamin A: 119IUVitamin C: 14mgCalcium: 308mgIron: 11mg
    Keyword tamarind
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    How to make Pulpa de Tamarindo (Tamarind Pulp)Pin
    How to make Pulpa de Tamarindo (Tamarind Pulp)Pin
    How to make Pulpa de Tamarindo (Tamarind Pulp)Pin

    More Sauces, Condiments and Dips Recipes

    Aliños Colombianos (Seasoning Paste)Homemade Powdered SeasoningAjí De Uchuvas (Gooseberry Hot Sauce)Ají De Tomate De Arbol (Tree Tomato Or Tamarillo Hot Sauce)Shrimp And Salmon Skewers With Orange Sauce
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Raquel

      November 13, 2012 at 11:22 am

      Where do you find dry Tamarind pulp? I can't find it anywhere here in Massachusetts.

      Reply
      • Erica

        November 13, 2012 at 1:18 pm

        Raquel-You can find it at Latin and Asian markets in the USA.

        Reply
    2. Evelyne@cheapethniceatz

      November 14, 2012 at 1:53 pm

      Last year I tasted my first fresh tamarind, so cool to eat. I have a dying block in my cupboard, I will save it with your technique.

      Reply
      • Erica

        November 14, 2012 at 2:26 pm

        Thank you for your comment,Evelyn!

        Reply
    3. Belinda @zomppa

      November 14, 2012 at 10:32 pm

      Ah! So great that you make your own - love how tamarind adds depth to dishes.

      Reply
      • Erica

        November 15, 2012 at 7:25 am

        Thanks,Belinda!

        Reply
    4. rebecca

      November 15, 2012 at 10:22 pm

      good trick in Indian recipes I often soak taramind and add the juice to the dish

      Reply
      • Erica

        November 16, 2012 at 7:34 am

        Thank you, Rebecca!

        Reply
    5. tasteofbeirut

      November 17, 2012 at 7:39 am

      I have been looking all over to find some tamarind paste and finally decided to make my own when I could not find any! Thanks so much for your recipe which is both easy and handy!

      Reply
      • Erica

        November 17, 2012 at 7:56 am

        Thank you,Joumana!

        Reply
    6. Chris

      November 17, 2012 at 1:34 pm

      When we did this earlier in the year, we had the pods. Your way is MUCH easier! Removing from the pods wasn't hard, just time consuming.

      Reply
      • Erica

        November 17, 2012 at 1:34 pm

        I agree,Chris!

        Reply
    7. Gisela

      November 28, 2012 at 9:13 pm

      Erica, I made the pulpa de tamarindo today and I made Tamarind cake and your post was very helpful. thanks!

      Reply
      • Erica

        November 28, 2012 at 9:24 pm

        Thank you for the feedback!

        Reply
    8. Brittany

      February 21, 2013 at 5:09 pm

      Hi Erica,
      I am doing a project for my Spanish 2 class in high school. We each were assigned a spanish speaking country, mine of course is Colombia. My project is making a food and I really want to make the bacon wrapped chicken with tamarind sauce. It looks absolutely delicious, my only problem is that i can not find tamarind anywhere around where I live. Im in West Virginia and was wondering if you knew where I could find some? any and all help is very appreciated. 🙂
      Thanks,
      Brittany

      Reply
      • Erica

        February 23, 2013 at 7:47 am

        Did you check Amazon.com?

        Reply
    9. Raisha

      April 19, 2013 at 8:03 pm

      Hi. I want to ask what is the best way to make this paste with fresh tamarind? I do not like buying blocks... and I prefer the fresh tamarind. ^^; I want to make tamarind balls but I'm struggling. T.T Help?

      Reply
    10. Joanne

      February 05, 2014 at 2:08 pm

      Hola thank you for your recipie I have been looking for it what if I have tamarind in shell would that still work instead of the block?

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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