Contributor: Pallavi Krishna
Method 1:
boil tamarind and salt 2:1 ratio in pressure cooker with water..tamarind shud almost get immersed....after its cooled...run in mixer..take out all kachada..and store in air tight containers..pref in fridge..
Method 2: if tamarind is costly..
4 kgs tomatoes..1 kg tamarind.1 kg salt..(no water)..cut tomatoes to small pieces..and take all 3 tamarind..salt and tomatoes in a big vessel and let it boil till all the tomato jiuce thickens..cool...run thru mixer and take out kachada..and store in containers..
we do not need water for second procedure..Tase emi thedaa vundadu..tomatoes add chesi nanduku..
also now doc are advising not to take too much of tamarind..so I make 2nd type for myself here in INDIA..
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