{"id":1251,"date":"2008-06-30T13:20:37","date_gmt":"2008-06-30T20:20:37","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/06\/30\/tamarind-popcorn\/"},"modified":"2008-07-08T13:28:48","modified_gmt":"2008-07-08T20:28:48","slug":"tamarind-popcorn","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/06\/30\/tamarind-popcorn\/","title":{"rendered":"Tamarind Popcorn"},"content":{"rendered":"<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/tamarind\/tamarindcopyrightedimage1.jpg\" class=\"noborder\" alt=\"Tamarind (Chintapandu, Imli)\" \/><br \/>\n<small>Tamarind (Chintapandu, Imli)<\/small><\/center><\/p>\n<p><strong>Native to India<\/strong>, tamarind is prized for its intense sweet and sour flavor. A pantry staple, tamarind is added to dals, rasams, and sambars. Tamarind based <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/04\/12\/baby-aloo-in-tamarind-chilli-sauce-aloo-pulusu\/\" target=\"_blank\">pulusu<\/a> and rice are lip smackingly good. For chutneys and pacchadis, tamarind is a must. Then there is <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/08\/14\/jaggerytamarindcumin-candy\/\" target=\"_blank\">tamarind-jaggery-cumin candy<\/a>, a childhood favorite lollipop. I grew up having tamarind in different avatars. I love and prepare all the above tamarind-based preparations regularly at my home. <\/p>\n<p>To celebrate <a href=\"http:\/\/blog.sigsiv.com\/2008\/06\/announcing-jfi-july-jihva-for-tamarind.html\">Jihva-Tamarind<\/a>, I wanted to try something new and unique. Constant thinking about it led to this tamarind flavored popcorn idea. Tamarind, salt, chilli powder, and for sweetness I added dates. Blend the ingredients together and simmer to concentrate the flavor. Coat the corn kernels with thick syrup and then microwave. Pop, pop, pop&#8230; Like the Polar skies lit with Aurora Borealis, the Tamarindus Indica seem to ignite a sublimely spectacular ruchi in popcorn. All natural and no <a href=\"http:\/\/www.sixwise.com\/newsletters\/05\/10\/12\/butter_flavoring_can_cause_lung_disease_diacetyl_a_chemical_additive_to_watch_out_for.htm\" target=\"_blank\">nasty additives<\/a>,  and tasty. A date with tamarind popcorn is a must try for flavor-popcorn fans. I totally recommend.<\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/tamarind\/tamarindcopyrightedimage2.jpg\" class=\"noborder\" alt=\"Tamarind Syrup and Corn Kernels\" \/><br \/>\n<small>Tamarind Syrup and Corn Kernels<\/small><\/center><\/p>\n<p><center><strong>Tamarind Popcorn <\/strong><\/center><\/p>\n<p>Plain corn kernels suitable for <a href=\"http:\/\/www.amazon.com\/gp\/product\/B000LKVI7I?ie=UTF8&#038;tag=mahanandi07-20&#038;linkCode=as2&#038;camp=1789&#038;creative=9325&#038;creativeASIN=B000LKVI7I\">popcorn<\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.assoc-amazon.com\/e\/ir?t=mahanandi07-20&#038;l=as2&#038;o=1&#038;a=B000LKVI7I\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/> &#8211; about a quarter cup<br \/>\nPing-Pong ball sized tamarind pulp, 6 dates, quarter teaspoon each &#8211; chilli powder, turmeric and salt. Take them all in a blender. Add about a cup of water. Puree to smooth. <\/p>\n<p>Take the syrup in a thick-bottomed vessel and simmer until the volume reduces to half. This helps to concentrate the flavor. Cool. Lightly coat the corn kernels with syrup. Place them in a microwave-safe bowl. Cover the bowl with another bowl. Microwave to pop the corn. Have a taste, and if required sprinkle salt and some chilli powder to taste. Toss and enjoy.<\/p>\n<p><center> <img decoding=\"async\" src=\"\/mahanandi\/images\/tamarind\/tamarindcopyrightedimage3.jpg\" class=\"noborder\" alt=\"Tamarind Popcorn\" \/><br \/>\nTamarind Popcorn and Sugarcane Juice<br \/>\nFor <a href=\"http:\/\/blog.sigsiv.com\/2008\/06\/announcing-jfi-july-jihva-for-tamarind.html\">JFI-Tamarind Event<\/a>, Hosted by Lovely <a href=\"http:\/\/blog.sigsiv.com\/\">Sig of Live to Eat<\/a> <\/center><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tamarind (Chintapandu, Imli) Native to India, tamarind is prized for its intense sweet and sour flavor. A pantry staple, tamarind is added to dals, rasams, and sambars. Tamarind based pulusu and rice are lip smackingly good. For chutneys and pacchadis, tamarind is a must. Then there is tamarind-jaggery-cumin candy, a childhood favorite lollipop. I grew [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[179,152,148],"tags":[],"class_list":["post-1251","post","type-post","status-publish","format-standard","hentry","category-chintapandutamarind","category-corn-fresh","category-jihva-for-ingredients"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1251"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1251\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}