Pure Tamarind Leaves;Tamarind leaves are an excellent source of vitamin A and vitamin C. They also contain calcium, iron, fiber, and potassium.
In South Indian cuisine, many dishes are incomplete without tamarind leaves. It is majorly used in curries, chutneys and rasam. A pickle made with tamarind leaves is very popular in the eastern part of the country. It is considered to be good for digestion as tamarind leaves act as a laxative. In Andhra Pradesh, a special chutney called ‘Chintachiguru pachadi’ is made by adding some fresh or dried tamarind leaves with peanuts, garlic cloves, dried red chilies, and cumin seeds.
Tamarind leaves can also be used for garnishing and in salads. We can totally transform the dish by sprinkling these tangy leaves. You can make a quick snack by mixing puffed rice, boiled beans, peanuts, fried onions and some tamarind. It is quick and easy to make and perfect to beat sudden hunger pangs. There are some classic recipes like the ‘Sosatie’ in which fish and prawns are marinated with tamarind juice, garlic, apricot, cumin and chillies and then, we sprinkle some tamarind leaves to give it a whole new flavour." A lovely sorbet made with tamarind leaves that has a delicious tangy flavour and can be served as a palate cleanser
Tamarind leaves are used to spice up soups. It is also used in seafood dishes to add extra flavor in countries like Indonesia, Malaysia, Singapore and Philippines. In Myanmar, they are cooked with the flower buds of tamarind as a delicious veggie.
- These sour greens when combined with the dal lend the dish a pleasingly wonderful flavour with a delicate undertone of sourness without overpowering the earthy comforting flavour of the dal.
- Quite a few delicacies are prepared with these sour greens in Andhra cuisine like Chintachiguru pachadi, Chintachiguru pappu and Chintachiguru Mamsam (meat).
- Pickled tamarind leaves are common in India and are used as a flavoring in East Indian and Middle Eastern cuisine. It's used to season full flavored foods such as chutney, curry dishes and pickled fish.
- Tamarind leaves are removed from the stalk and soaked in water to extract the sourness. The leaves are discarded and the sour water is used for culinary uses. Alternatively, the green leaves may be ground in to a paste and added to any preparation while cooking. The young tender tamarind leaves have a subtle tart flavour without being overly bitter or sour. You can add quite a lot of these exotic tender greens to the any recipe, increasing your nutrient intake and giving your taste buds a real treat at the same time.
Puli Ila -Tamarind Leaves (പുളിയില)
- Product Code: AY6
- Availability: In Stock