As summer temperatures soar across the country, dehydration becomes an everyday challenge. It drains our strength and leaves us craving refreshing drinks. Ayurvedic practitioners recommend this delightful combination of tanginess and sweetness as the ideal remedy for summer’s burning heat.
Ayurvedic experts refer to tamarind as chincha in Sanskrit and keep it in high regard for its therapeutic properties. The taste of entirely ripe, dried tamarind fruit is sweet and sour and is used as a home remedy for various conditions, including fatigue, diarrhoea, dehydration, and indigestion.
Nutritive merits
According to Sakshi Gandhi, nutritionist from Universal Diet Academy & Clinic, Mohali, Punjab, tamarind is an excellent source of vitamin C. It is well-known for its unique combination of sweet and sour flavours.
Tamarind owes much of its flavour and medicinal properties to tartaric acid, a crucial and abundant component in its pods. Tartaric acid, a natural organic acid, has several therapeutic benefits, such as aanti-inflammatory, antibacterial, and antioxidant.
This acid improves digestion by releasing gastric juices, resulting in easier digestion. Its moderate laxative effect can help reduce constipation and regulate bowel movements, providing relief from gastrointestinal issues.
Along with tartaric acid, tamarind has pectin (soluble fibres), tannin, and cellulose. The fruit pulp is high in potassium, calcium, phosphorus, sodium, zinc, and iron.
Gandhi further adds that tamarind can help manage hypertension and lipid levels. “It, in particular, enhances high-density lipoproteins (HDL) and reduces low-density lipoproteins (LDL), both of which are good for heart health,” she says.
Now that we have benefits listed, let us explore the recipe for the tamarind fruit drink, also known as chincha panakam.
Ingredients
- 1 cup ripe tamarind fruits without seeds
- ½ cup sugar (can modify to taste)
- ½ teaspoon of salt (can modify to taste)
- 1 tsp cumin seeds powder
- 3-4 crushed black pepper
- Water, as required to maintain consistency
Instructions
- Begin by soaking the tamarind pulp in water for around two hours.
- Mash the tamarind pulp until smooth.
- To expand the flavour, combine sugar, salt, powdered cumin seeds, and black pepper with the mashed tamarind pulp.
- Mix all the ingredients until well-blended.
- Add 2-3 cups of water gradually and stir until the required consistency is achieved. Adjust the amount of water to your desired sweetness and sourness.
- After thoroughly mixing, drain the mixture to eliminate any remaining pulp or seeds.
- Serve this homemade tamarind juice cool, topped with a twig of fresh mint for additional freshness.
Serving size
This recipe makes around four servings, each about 1 cup. Adjust the ingredient proportions to make more or fewer servings.
