Drinks
Tamr Hindi
The Quirky Foodster Team
Ingredients
- 200 g (7 oz) Tamarind pulp block
- 800 ml (3.25 cups) Hot water, for soaking
- 100 g (1/2 cup, or to taste) Sugar
- 1/4 tsp Ground ginger
Method
- Break the tamarind pulp into pieces and soak in hot water for at least 2 hours, or overnight.
- Mash the softened tamarind with your hands or a spoon to release the pulp into the water.
- Strain through a fine sieve, pressing firmly to extract as much liquid as possible, discarding the fibres and
- seeds.
- Stir the sugar and ground ginger into the strained liquid until dissolved.
- Add more water to taste if the drink is too concentrated.
- Chill thoroughly and serve over ice.
Introduction: A tangy-sweet tamarind drink long associated with Ramadan, tamr hindi is traditionally sold by street vendors carrying large brass jugs, a familiar sight during the fasting month.
Cultural Background: A tangy-sweet tamarind drink long associated with Ramadan, tamr hindi is traditionally sold by street vendors carrying large brass jugs, a familiar sight during the fasting month.
Tips: – Pressing the tamarind pulp firmly through the sieve extracts maximum flavour. Taste before adding all the sugar, since tamarind blocks vary in tartness.
Variations: – Some vendors add a pinch of cinnamon for extra warmth. A little date syrup can replace some of the sugar for a deeper sweetness. Naturally vegan as written.
Storage: Refrigerate the strained concentrate for up to 1 week.
Reheating: Serve cold; no reheating required.
Nutrition: Calories: 110 kcal | Protein: 1 g | Carbs: 28 g | Fat: 0 g | Fiber: 1 g
FAQs:
Q: Why is tamr hindi linked to Ramadan?
A: It's a traditional drink for breaking the fast at iftar, valued for its refreshing tartness and quick energy from natural sugars.
Q: Can I use tamarind concentrate instead of the block?
A: Yes, dilute a few tablespoons of concentrate with water and adjust sugar to taste.
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