“Not sour, but sweet”: Amit Shah praises this summer fruit of Bastar, what happens when you eat it regularly

When it comes to summer fruits, we often talk about watermelon, mangoes, muskmelon, litchi, and so on, but there are many underrated summer fruits that help us heal amidst scorching heat. Recently, Union Home Minister Amit Shah praised one such summer delight. Scroll down to read the details.

Amit Shah recently paused amid discussions on security, welfare and governance in Bastar to taste locally processed tamarind at a self-help group in Netanar and declared with a smile that Bastar's imli was "not sour, but sweet". The moment came during Shah's visit to the newly launched Shaheed Veer Gundadhur jan suvidha kendra. According to a TOI report, at the tamarind processing centre run by women's self-help groups, Shah interacted with tribal women undergoing training in pulp production and asked them about their income and work process.

A published study on PMC highlights tamarind’s effects in reducing oxidative stress, enhancing antioxidant enzyme activity, improving lipid and carbohydrate profiles, and modulating gene and protein expression related to cholesterol metabolism and immune responses. The leaves of tamarind plant are also used as part of the daily diet in several countries where they are readily consumed in fresh form and especially during drought season. It is also said that tamarind is rich in antioxidant, anti-inflammatory, anticancer properties. It also improves heart health, liver protection, and is known for antimicrobial, anti-diabetic effects.

According to Ayurveda, tamarind should always be consumed in moderation because of its sour and heating qualities. It is said to stimulate digestion and add flaovurs to drinks and meals, but its excessive intake is believed to aggravate pitta dosha, which is naturally elevated during hot weather.Ayurvedic practices therefore recommend balancing tamarind with cooling ingredients such as mint, jaggery, cumin, coriander, or water-rich foods.

Tamarind fruit is rich in dietary fiber and natural organic acids that may help stimulate digestion and support smoother bowel movements. It is valued for centuries for its digestive properties and in many households across India and Southeast Asia, tamarind is added to meals not only for flavor but also to make food feel lighter and easier to digest. For instance, tamarind sweet and tangy chutney, it not only stimulate the appetite but also helps with easy digestion of fried foods like pakodas. It is also believed that tamarind is useful for balancing digestion through its mild natural laxative qualities,during hot weather when appetite tends to decrease.

It contains several plant compounds, antioxidants, vitamins, and minerals that contribute to overall wellness. According to experts, antioxidants help protect the body from oxidative stress caused by free radicals. It is also known for compounds like polyphenols and tartaric acid. Tamarind is also rich in magnesium, potassium, iron, and calcium. In many traditional dishes, tamarind is combined with lentils, vegetables, herbs, and spices, creating meals that are both flavorful and nutrient-rich.

Summer heat often reduces the appetite, and in such situatins tamarind has long been used in tropical regions as a flavorful ingredient that helps make meals and beverages more refreshing during hot weather. In many places, it is used to make cooling summer drinks along with chilled water, mint, cumin, black salt, or jaggery.amarind is also widely used in summer chutneys, rice dishes, and light curries that complement seasonal foods.

Tamarind chutney: This is sour, sweet, and tangy and goes well with all types of fried foods. To make it, add tamarind puree to a tempering of mustard oil, fennel, cumin, and chilli and then cook it along with water, jaggery, salt, pepper, and black salt.
Tamarind in curries: Tamarind is mostly used in making dishes like sambar and rasam, where the pulp is cooked along with lentils and veggies and offers the perfect tangy taste that compliments rice-based dishes.
Tamarind candies: These are chewy, tangy treats made using tamarind pulp mixed with ingredients such as sugar, jaggery, salt, and spices. They also help improve digestion and soothe the taste buds.
Tamarind Sherbat: To make a simple tamarind cooler, take tamarind pulp soaked in water and mix it with ingredients such as roasted cumin, black salt, mint leaves, jaggery, or lemon juice. Enjoy with some ice on top.