Soak tamarind in warm water for few minutes and squeeze it to extract the juice. Alternatively for quicker, ready-to-use tamarind pulp, soak tamarind in wide mouthed vessel, boil for few minutes. Let it cool and grind it to paste. Take it into an airtight container and refrigerate. It stays fresh for a month and beyond. Boiling the paste in oil and adding salt and turmeric powder increases the shelf life. Tamarind is widely used in chutneys, candies and spicy delicacies. Rice goes well with Tamarind's tangy taste.