Apart from being a great source of Vitamin K, C, potassium and folate, these water-filled fruits are extensively used as a vegetable in cooking. The presence of antioxidants helps to reduce the risk of heart diseases along with preventing cell damage. In fact, not just for eating, tomatoes are widely used in homemade face masks too. They help to protect the skin from the UV rays of the sun and give it a natural glow.
The large-scale use and popularity of this bright red-coloured fruit makes it an indispensable part of our lives. However, the recent hike in tomato prices has left the consumers in turmoil. While tomatoes would usually be priced at around INR 20 per kilogram during the winter season, this year, the prices have surged up to INR 90-108 per kilogram. This is pinching the pockets of many across the country and has created an uproar in the nation.
While tomatoes are significant because of their souring properties which adds a tanginess to the curries and dishes, there are a few others which are utilized as souring agents in different parts of India. In case you’ve been looking for alternatives, here are a few ingredients that can be used in place of tomatoes to retain the flavours of your dish.
1. Amchoor from Uttar Pradesh
The tangy and khatta-meetha taste that you savour in your dals and vegetables is generally due to tomatoes. However, with the tomato hike, a great alternative could be amchoor. Amchoor is dried mango powder that can enhance the flavour of your dish. This is commonly used in states like Uttar Pradesh and Bihar. Thick, creamier curries like Paneer Butter Masala generally make use of tomatoes and amchoor could perfectly substitute the same.
2. Yoghurt From Kashmir
Most of the Kashmiri gravies are yoghurt-based. The use of yoghurt not only serves as a great souring agent but also contributes to the creaminess of the dish. For instance, take their yakhni. Be it chicken, mutton or vegetable, yoghurt can level up the tanginess of the entire curry. Dum aloo is another dish that features yoghurt as an important component.
3. Tamarind From South India
The food of a particular region is often influenced by the availability of certain ingredients. Several dishes are unique to a region because they are not grown elsewhere. Though tamarind is easily available across the country today, the high production of the ingredient in South India is the reason behind its extensive use. Imli or tamarind has a very tangy flavour that is often used to make chutneys and pickles. However, the same tamarind is used for a host of curries in South Indian states like Tamil Nadu and Kerala. Sambhar is the biggest example of this. You can also use it while preparing fish curries.
4. Kokum From Maharashtra
Since kokum is easily accessible in coastal areas, it works as a great souring agent in most dishes. From dal bhaats to spicy meaty curries, the Maharashtrian fare features kokum quite frequently in its preparation. Egg and meat gravies can substitute tomatoes for kokum and achieve the same kind of tanginess.
5. Gondhoraj Leboo From Bengal
This is a special type of lemon, originally from East Bengal. Also known as Rangpur lime, this lemon is often considered to be close to kaffir lime. The taste of a Gondhoraj leboo is an infusion of mandarin oranges (the small, sour, Chinese oranges) and kaffir lime. The strong taste and aroma of this ingredient can be a game changer for most Bengali fish curries like Muri Ghonto and Shorshe Illish. Popular mutton curries like Kosha Mangsho also feature the flavours of this lime. You could add it to postos too, if you like.
6. Bilimbi From Goa
Yet another souring agent from the coastal region is Bilimbi. Not just known for its zesty flavours, bilimbi is also good for curing cough and cold as well as regulating diabetes. This fruit is a local specialty of Goa that is widely used for souring curries. Be it the shrimp or prawn curry, a tinge of bilimbi can give it a refreshing taste.