KERNEL POWER

The small, brown seeds of tamarind are not just a rich source of protein but also versatile in use beyond food items 

- VIBHA VARSHNEY

EVERY TIME I buy tamarind, my mother reminisces about how this sour pod-like fruit was a rare commodity in her village in western Uttar Pradesh. As a child, after eating the sweet pulp of the ripe pod, she would even consume the seeds-after roasting them overnight on the hot ashes of a chulha (stove).

The flat, glossy brown seeds of tamarind (Tamarindus indica) have a somewhat almond-like taste, with a tinge of bitterness. Raw seeds are slightly more bitter and difficult to chew because of a hard coating that encases the kernel. Hence roasting on the stove, like my mother did, has been the traditional method of preparing the seeds, after which they are gently pounded on in a mortar and pestle so that the broken coat can be removed. Modern households, however, avoid the cumbersome process of preparing the seeds and opt for kernel flour that is easily available in the market.