;
,, Every now and then, squeeze it and mash it a little to speed up the dissolving process.


You can mash it with a large wooden spoon or with your hands.
 Do this about 15 minutes after you've let the tamarind pulp stand. Using the back of a big spoon, push the remaining pulp through the strainer. This should allow the pulp to pass and the seeds, hulls, and any twigs to remain in the strainer.
 Dispose of the contents in the strainer.
 For any left over, pour into a jar and refrigerate. It will keep for up to one week.

Place the tamarind pulp into a small bowl.
Pour the cup of warm water into the bowl.

,
Let it stand to soften.
Pour the mash into a strainer over a bowl.
Scrape the side of the strainer to get any remaining good pulp to release liquid into the bowl.
Use the tamarind liquid as required by the recipe.
Finished.
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