Soak 200g tamarind in 1 cup of hot water for 30 minutes to 1 hour until it turns completely soft and pliable. Squeeze the tamarind well with your fingers to separate seeds and any hard shell grits. (If there are more hard shell grits, add an extra 1/2 cup of warm water so the heavy grits settle to the bottom, then lift the soaked tamarind pulp out).

Transfer the soaked tamarind along with a little soaking water to a blender jar and grind into a smooth, thick paste. Pour the ground mixture through a colander or fine sieve into a bowl, pressing and squeezing firmly with a spoon or your hand to extract all the smooth pulp. Discard any residual fibrous waste.

Short-Term Storage (1 to 10 Days): Stir in the required salt. Transfer this fresh, uncooked tamarind paste into a clean, airtight glass bottle or jar and refrigerate. You can follow this method if using the paste within 7 to 10 days for everyday cooking.

Long-Term Preservation (Months): For storing up to 6 months, transfer the extracted tamarind pulp to a wide pan or kadai. Bring it to a boil over medium flame for about 5 minutes. (Cover with a lid as it tends to splatter; stir once or twice in between carefully). You can optionally add 1 tbsp of cooking oil while boiling. Turn off the heat and allow the paste to cool down completely until it reaches a creamy, glossy consistency.

After the paste is cooled down completely, store in a clean, airtight glass jar or traditional porcelain jar (peengaan jaadi) and preserve it in the refrigerator for months. Always use a clean, dry spoon to scoop.

Usage Guide: Add 1 to 1.5 tablespoons of this paste for sambar, 2 to 3 tablespoons for vatha kuzhambu, and 1 tablespoon for rasam (adjust quantities to taste based on number of servings).