how to make tamarind juice for cookingTamarind pulp is an excellent souring agent prominently used in most Southeast Asian dishes. It is used in saaru (lentil soup), sambhar or sambar (vegetable soup), gojju, and several types of chutneystamarind pastehttp://www.vahrehvah.com/tamarind-pasteIngredient30 grams tamarind300 ml waterDirections• soak tamarind for 2 min in hot water and squeeze out all the sour pulp out of it "Reach vahrehvah at - Website - http://www.vahrehvah.com/ Youtube - http://www.youtube.com/subscription_center?add_user=vahchef Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Flickr Photo - http://www.flickr.com/photos/23301754@N03/ Linkedin - http://lnkd.in/nq25sW Picasa Photos- http://picasaweb.google.com/118141140815684791742 Stumleupon http://www.stumbleupon.com/stumbler/vahrehvah Tumblr http://vahrehvah.tumblr.com/ Blogger - http://vahrehvah.blogspot.in/"
