Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.
I so enjoyed your video showing how to make imli. It is simple and clear to follow. I am a big fan of Indian food. Thank you for the instruction!