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? 
This is short for “1 large cake of yeast.” According to this investigation, cakes of yeast traditionally came in two sizes:   Small, around 3/5 of an ounce Large, around 2 ounces   This similar recipe gives the substitution “1 large yeast or 3 envelopes dry yeast.”’ 