Did you ever wonder why Indian homes consisted of big store rooms ? Or what is it that prompted families to buy certain provisions on a yearly basis ?! It was because their style of living was deeply connected to the laws of nature and food played a pivotal role in that very existence.
Did you ever wonder why Indian homes consisted of big store rooms ? Or what is it that prompted families to buy certain provisions on a yearly basis?! It was because their style of living was deeply connected to the laws of nature and food played a pivotal role in that very existence.
As you read this, we are actually in the midst of the tamarind picking season. It’s something that the families of today are little aware of, despite this being a much used ingredient in our daily cooking. The tamarind harvest happens once a year when the sun is beginning to turn up the summer heat. The largest cream with ochre coloured striped jaadis are brought out to be sterilised in the direct rays of bright sunshine.
Before these jaadis get filled to the brim, the harvested tamarind goes through many a process before it is allowed to age inside these vintage containers. If you observe a tamarind tree, you will notice that not only does it grow very high but that the branches too are rather broad with foliage that is dense and clustered. Amidst all of this is where the fruit makes it’s appearance. As a result it must be picked by a climber who is not just nimble on his feet but has mastered the technique of climbing, balancing and picking without endangering himself. Most of them who are adept at this skill are past mid-life and their number is on the wane. The climber also has to guard himself from the large birds that live among the solid trunks. They can become rather violent if their territory is invaded.
A large tree can take upto 3 or 4 days to finish picking. The total weight will come to a few hundred kilos of fruit.
The next step is the preservation. The hard outer shell is broken by hand and the golden brown fruit is pulled out and set aside. These are then spread out onto sacks or benches to sun dry. Sun drying helps to minimize the stickiness by removing the excess moisture. The fruit is then pounded by hand on a stone block to remove the outer fibre and the seeds.If the seeds are not removed they can cause rot and lead to worm infestation. It is then layered with natural rock salt, (common preserving agent) in the jaadis where the rough clay interiors continue to absorb excess moisture and prevent spoilage. Yes there’s a lot that happens before this unique fruit is ready for consumption!
Young tamarind that is freshly harvested has a tingling sour taste on the tongue which can be quite over powering. Whereas once it is aged to it’s dark pulpy stage, the flavours are well rounded and are devoid of that spiky tart edge. This is the reason that tamarind is best bought once a year, when fresh and stored in a cool dark room.
The tamarind from the previous year is brought out to be used and this pattern that is followed year after year is what allows the cycle of seasonal demand and supply to flourish in a natural manner.
All it takes is a small corner to settle the container in. I personally love the idea of aging my own tamarind. We are struck with wonder when our European friends age their vinegars or cheese but somehow take little interest in our own traditional doings.
When we buy just a little bit of this souring agent to suit our monthly needs, we are actually responsible for encouraging an industry that is involved in packaging and selling a seasonal product throughout the year .So instead of blaming supermarkets who are only responding to consumer wants…think ! How was that store bought tamarind preserved ? How much plastic has gone into it’s packaging? If we bought directly from a known source and stored it ourselves, it adds much to wellness and also contributes to the environment.
Communities which thrived back in the day in tamarind lined avenues collaborated in the yearly picking.Look up the pullia marams in your neighbourhood. Make enquiries and hire a climber.It will be well worth your while and certainly his !