'Tis the tamarind season. We have a huge tree in the front yard of our ancestral home, which yields a lot of fruit every year. However the work involved is too much. The tamarind pods first have to be carefully peeled, taking care not to hurt oneself. The peeled fruit is then dried very well, as it has to last for a long time. Following this, it is de-seeded. It is then salted, mashed into a big ball of thick, paste-like consistency, and stored in earthen jars. The seeds when roasted, are quite tasty. Pictured here is the first step of removing the outer shells. My grand Aunt and her daughter-in-law did a fantastic job of it, and gave us enough tamarind to last for at-least a year!