EgyptianEgyptian Tamr Hindi (Tamarind Drink)
A block of tamarind soaked in hot water, squeezed and strained, then sweetened into a dark, sweet-sour drink served very cold. One of the drinks sellers pour on Egyptian streets in Ramadan.
Makes: About 1.5 liters, 6 glasses
- Prep:
- 10 minutes
- Cook:
- 0 minutes
- Waiting:
- 2 hours (Soak the tamarind for 2 hours.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
2 hoursBreak the tamarind into pieces and soak it in 750 ml of the water, hot from the kettle, for 2 hours.
Success cueThe pulp is soft and comes away from the seeds.
- 02
Straining
6 minutesSqueeze and rub the tamarind with your hand to release the pulp, then strain through a fine sieve, pressing well. Throw away the seeds and fibers.
Success cueA thick brown liquid with no seeds.
- 03
Sweetening
3 minutesStir in the sugar until it dissolves, then add the remaining 750 ml of cold water.
Success cueA clear, dark red-brown drink.
- 04
Serving
1 minuteTaste, adjust the sugar and serve very cold with ice.
Success cueSweet and sour in balance.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Rubbing the soaked tamarind by hand gets out far more pulp, and taste, than stirring it.
- • Strain it twice through a fine sieve for a clearer drink.
- • Make the concentrate the day before and add the cold water just before serving.
Common mistakes
- • Soaking it too briefly, so little pulp comes out and the drink is weak.
- • Adding the sugar to the cold drink, where it dissolves slowly.
- • Pushing the seeds through the sieve.
Substitutions
- • Instead of tamarind: 100 g tamarind paste (concentrate) dissolved in the hot water; skip the soaking
- • Instead of sugar: half the sugar and a little more cold water, for a sharper drink
Serving ideasServe very cold over ice at iftar.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why is my tamr hindi cloudy?
Fine pulp passed through the sieve, which is normal. Strain it twice, or let it settle in the fridge and pour it off carefully.
How long does it keep?
Up to 3 days in a covered bottle in the fridge.
It is too sour. What do I do?
Add sugar dissolved in a little warm water, or more cold water. Tamarind blocks vary a lot in sourness.
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