All along my life I had wondered how South-Indian, especially Madrasis (aka Chennaites) can eat ravenously (at least my friends) and still manage to maintain a stick like figure.

Now I know.

They consume large quantities of imli (tamarind) pani (water) in the form of Sambar and Rasam which helps to control their sugar better and keeps them thin. Next time when you are in an Indian restuarant remember to gorge on the Sambar and Rasham. Remember you are just trying to be thin and not just enjoying the wonderful taste.

In this obesity-obsessed world, the dream ingredient must be something that tastes good enough to be a condiment or flavoring and yet somehow helps us keep our weight down. Consider hydroxycitric acid (HCA), known variously as Brindle berry or Malabar tamarind, which is used in Indian and Thai food as a condiment and flavoring agent.

Read the article here

Tomorrow we are going to buy tamarind. No more treadmill for me ;)