Digestion10 min
A Thin Tamarind and Ginger Cooler After a Heavy Meal
A glass of thin, light brown tamarind water with a slice of ginger and a pinch of black salt, sipped slowly after a rich meal. Not for people with acidity or ulcers.
Important: this remedy is only a supportive home measure. Keep taking any medicine your doctor has prescribed, monitor your readings, and consult your doctor before adding anything new.
An old souring drink, kept light
Tamarind water is an old Indian after-meal drink, and its tang is liked after rich food. Kept thin and unsweetened, with a slice of ginger and a pinch of black salt, it is a light, refreshing sip.
Soak a small lump of tamarind in warm water, press out the pulp and strain well. Dilute until the drink is thin and pale brown. This is a flavour habit and not a treatment for indigestion.
Ingredients
- 1 small lemon-sized lump of tamarind (about 10 g)
- 1 cup warm water
- 2 thin ginger slices
- A pinch of black salt
How to prepare
- Soak tamarind in warm water for ten minutes and press out the pulp.
- Strain, dilute to a thin drink and add ginger and black salt.
How to use
- Sip half a cup slowly after a rich meal.
- Serve at room temperature, not iced.
Helpful habits
- Strain through a fine sieve to remove fibres.
- Keep it unsweetened.
Precautions
- Skip if you have acidity, reflux or ulcers.
- Do not drink it daily; tamarind is acidic for teeth, so rinse your mouth with water.
- A drink, not a treatment.
Frequently asked questions
Can I add jaggery?
- A tiny piece is fine, but this version is kept unsweetened.
Can I drink it on an empty stomach?
- Better not; take it after a meal.
Can children have it?
- A few sips of a very weak drink are fine for older children.
