HUNISE PASTE ಹುಣಿಸೆ ಪೇಸ್ಟ್

Categories: Food Recipe EnglishPublished On: November 26, 20170 Comments4.2 min read
Indu Jayaram

Tamarind – 1/4 kg
Hot water – 2 glass


Clean tamarind, wash once, soak in hot water for 3 to 4 hours. Squeeze thoroughly, add little water if u want, filter in a metal siever, add little hot water to the pulp, squeeze once again, sieve.

Boil the puree in a heavy based pan or cooker, cover with a plate, stir now and then, continue boiling on low flame till u get the puree to chutney consistency.


Cool and store in small containers, so that u can use one by one. If u store in freezer, u can preserve this paste to 2 to 3 months. Take directly from fridge use in rasam, sambar, chutney, gojju.

You can save time.

Don’t throw pulp, u can wash ur pooja articles to sparkling shining with this pulp.

Thank you.


About the Author: Indu Jayaram

Indu Jayaram is a homemaker and regularly writes on home cooked food. She has more than 10,000 followers in her facebook page

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