This is one of the traditional fruit of Tamils. It is usually not eaten in raw form. It is used as an ingredient in cooking, mainly, by extracting its juice.
Tamarind is considered to have high medicinal values. In present day, Tamil cuisine and in general Indian cuisine, Tamarind plays a major role. In Tamil cusine, there are various ways of using "Puli".
Tamarind in fruit form: In the country side, people eat Tamarind fruit for their sour taste.
It is recommended for pregnant ladies to eat when they feel morning sickness.
Tamarind juice: Tamarind fruit is semi dried in sun and stored for months/years. We take a lemon sized ball of Tamarind fruit and soak in a little water. We will extract this juice and make Kuzhambu or Rasam or in Variety rice. Tamarind is main ingredient for Kuzhambu to give the sour taste. Image of
extracting Tamarind juice by soaking Tamarind in water.
Spelling variations in Tamil name for Tamarind:
Puli, Puliyam pazham, Puli charu (Charu here means Juice or the Extract)
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