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After soaking and sieving the tamarind through a fine mesh strainer, the remaining pulp has some grit. It kinda ruined my dish. Wonder if there’s any method that would get rid of the grit, maybe a second sieving?

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    What do you mean by "grit"? Like sand? – FuzzyChef Feb 19 at 6:10
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    Are you asking for a method to get rid of the grit from your already prepared dish or the remaining pulp? Try lining the strainer with a cheesecloth to catch the bits from pulp next time. – Ess Kay Feb 22 at 11:17
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Ive had that before. Use a chinore to get a finer strain.

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Sieving through multiple layers of cotton cloth should do the job.

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