Stand-up pouch
Imli
₹20
Free shipping on orders of ₹499 or more
Kokora Imli: whole tamarind with a deep, fruity sourness for sambhar, rasam, sweet imli chutney, puliyodarai and chaat.
- Packaging
- Stand-up pouch
- Availability
- Sold out
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Imli
- Net quantity
- 50g: 50g
- 100g: 100g
- 200g: 200g
- 500g: 500g
- MRP
- 50g: ₹20 (inclusive of all taxes)
- 100g: ₹39 (inclusive of all taxes)
- 200g: ₹78 (inclusive of all taxes)
- 500g: ₹190 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Tamarind
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Imli is whole tamarind, the sticky, dark-brown pulp of the tamarind pod, pressed into pieces. Soaked in warm water and squeezed, it gives a deep, fruity sourness with a hint of sweetness that lemon or vinegar cannot copy.
Tamarind is the sour note in sambhar, rasam, puli kuzhambu, puliyodarai (tamarind rice) and Andhra and Goan fish curries. Simmered with jaggery, cumin and dry ginger, it becomes the sweet imli chutney for pani puri, papdi chaat and samosas.
Tip: soak the piece in just enough warm water to cover for 15 to 20 minutes, squeeze it well with your fingers, then strain out the fibres and any seeds before adding the pulp.
- Best for
- Sambhar, rasam, puliyodarai, imli chutney, pani puri, puli kuzhambu, fish curry
- How to use
For sambhar or rasam serving four, soak a lemon-sized piece (about 20 g) in 1/2 cup of warm water for 15 to 20 minutes, squeeze, strain and add the pulp once the vegetables or dal are cooked. Taste before adding more, as the sourness of tamarind varies from batch to batch.
