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How to Use Tamarind Flowers in the Kitchen
Tamarind is widely used in recipes for its distinctive sourness and unique flavour.
Its flowers share the same tangy and astringent taste, making them a great addition to dips, cold beverages, and hot infusions.
Additionally, tamarind flowers enhance the flavour of various dishes, adding a delightful taste.
Not only are they tempting to the palate, but they also aid digestion.
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Recipes:
Tamarind Flower-Pepper Rasam (Soup):
| Ingredients: |
| Tamarind flowers |
1 cup |
| Peppercorn coarsely powdered |
2 t.spoon |
| Coriander leaves |
2 t.spoon |
| Oil |
1 t.spoon |
| Curry leaves |
1 t.spoon |
| Garlic minced |
1 t.spoon |
| Onion chopped |
2 t.spoon |
| Mustard seeds |
¼ t.spoon |
| Turmeric |
¼ t.spoon |
| Asafoetida |
¼ t.spoon |
| Salt |
As per taste |
| Recipe: |
| Take half a cup of tamarind flowers and blend them into a paste using a mixer jar (be sure to wash the flowers thoroughly and remove any dirt or impurities first). |
| Heat oil in a frying pan over medium heat and add mustard seeds. Once they start to crackle, add asafoetida, turmeric, and curry leaves. |
| After ½ minute, add garlic, onion, salt, and the tamarind paste, then saute for 2-3 minutes. |
| Next, add black pepper powder, the remaining tamarind flowers, and 2 cups of water. Let it simmer for 10-12 minutes. |
| Garnish with coriander leaves and serve hot with brown rice or as a digestive drink after a meal. |
| This flavorful and nourishing soup is suitable for all age groups. For children, reduce the amount of black pepper powder. |
Tamarind Flower-Raisin Candy:
| Ingredients: |
| Tamarind flower |
2 cup |
| Raisins |
1 cup |
| Black salt |
1 t.spoon |
| Jaggery |
½ cup |
| Black pepper (optional) |
¼ t.spoon |
| Recipe: |
| Take tamarind flowers and chop them finely. Sun-dry for 2-3 days. |
| Grind them well with raisins in a mixer jar, then transfer the mixture to a bowl. Add jaggery, salt, and pepper, and mix thoroughly until it reaches a semi-solid consistency. |
| Shape the mixture into pea-sized balls or 1-inch-long oval candies. |
| Wrap and store them at room temperature for 5-6 days, or refrigerate them to keep fresh for 15-20 days. |
| These candies are appetizing, refreshing, and a delightful treat for children. |
Tamarind Flower-Chickpea Salad:
| Ingredients: |
| Tamarind flower |
1 cup |
| Chickpeas boiled |
1 cup |
| Salt |
As per taste |
| Lemon juice |
2 t.spoon |
| Peanut coarse powder |
¼ cup |
| Sesame seeds |
¼ cup |
| Oil |
2 t.spoon |
| Coriander leaves |
2 t.spoon |
| Black pepper |
1 t.spoon |
| Recipe: |
| Heat oil in a frying pan and add sesame seeds. Once they start popping, add peanut powder and roast for 2-3 minutes. |
| Transfer this mixture to a large bowl, then add chopped tamarind flowers, chickpeas, salt, and black pepper. Mix well, ensuring the chickpeas are evenly coated with the sesame-peanut mixture. |
| Before serving, add a dash of lemon juice and garnish with coriander leaves. |
| Serve at room temperature, with chapati or rice. |
| This hearty and nutritious dish is perfect for breakfast or lunch and also makes a tasty, chat-style snack for children's school tiffins. |
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Herbs and Medicinal Plants
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