• Dry tamarind is cardiac protective.

Juice

• Can be used in excessive thirst, malaise [uneasiness] and dizziness
• Acts as an antidote in opium users
• Brings down vomiting due to hyperacidity.

Skin

• Dry roasted, powdered skin acts as a mild diuretic
• In cases where stools are lined with blood, one could dry roast and grind the skin of the pod and take the powder with some curd.

Seeds

• Crushed seeds are used in case of diabetes for their bitter taste
• Powdered seeds mixed with turmeric is used to keep eruptive fevers such as measles or chicken pox under control
• These are excellent antidote on scorpion bites. A paste of this when applied to the affected part helps draw out the poison.

Flowers

• A paste of tamarind and amla leaves is good for sprains, swelling and fracture.

Bark

• In case of spasmodic abdominal pain due to flatulence, churna [powder] of the bark could be used.
• Powdered bark given with goat’s milk may help in anaemia.

Although tamarind may be used to treat many maladies, people with arthritis, cough, asthma, abscess, skin diseases such leucoderma, eczema and those with kidney disorders must avoid its intake as much as possible since the sourness could cause flare-up. Another important point is that the use of herbal remedies should be done with discretion and only after consultation with the doctor.

Tamarind chutney

Ingredients:

• 1 cup cleaned tamarind
• 1/2 cup dates deseeded
• 1/4 cup sugar
• 2 cups water
• 1/2 tsp red chilli powder
• 1/2 crushed cumin seeds
• 1 tsp salt
• 3/4 cup jaggery

Method:

Wash the tamarind clean. Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan. Soak for a few minutes. Put to boil for about 7-8 minutes. Cool to room temperature. Blend in a mixer till smooth. Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly. Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.

Making time: 20 minutes [excluding cooling time]

Shelf life: 1 month [refrigerated]