Tamarind

Tamarind adds taste to the dishes. The tamarind is best described as sweet and sour in taste, and high in acid, sugar, vitamin B and interestingly for a fruit, calcium. The fruit pulp is edible and popular. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes.

In Indian cuisine it is common. Imli Chutney and Pulusu use it. Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor. The immature pods and flowers are also pickled and used as a side dish. Regional cuisines such as Maharashtra, Tamil Nadu and Andhra Pradesh cuse it to make Rasam, Sambhar, Vatha Kuzhambu and Puliyogare.

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