Andy Ricker's Naam Makham (Tamarind Water)

Name: Andy Ricker's Naam Makham (Tamarind Water)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Global
Ingredients: 113 grams seedless tamarind pulp (also called tamarind paste); 828 milliliters water

Andy Ricker's Naam Makham (Tamarind Water) might be just the beverage you are searching for. This recipe makes 3 servings with 90 calories, 1g of protein, and 0g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Only It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Combine the pulp and the water in a medium pot. Bring the water to a boil over high heat, breaking up the tamarind (preferably with a sturdy whisk) as it softens, then immediately turn off the heat, cover the pot, and let the mixture sit until the tamarind is very soft, about 30 minutes. There's no need to skim off the foam that may form on the surface.

Ingredients you will need

Tamarind

Water

Equipment you will use

Whisk

Pot

Use a whisk or wooden spoon to mash and stir to break up any large clumps, then strain the mixture into a bowl through a mesh strainer, stirring, pressing, and smashing the solids to extract as much liquid as possible. There may be pulp clinging to the outside of the strainer.

Ingredients you will need

Extract