Explore the less-traveled corners of Indian culinary tradition as we delve into the intriguing world of offbeat ingredients, adding a unique flair to the vibrant tapestry of flavours. Journey through the coastal regions where kokum imparts its purple tang to curries, discover the floral intricacies of banana flower in Bengali delicacies, and relish the nutrient-rich goodness of drumstick leaves gracing South Indian dishes.
Uncover the sultry allure of black salt in street food favourites, savour the aromatic herbaceousness of kasuri methi, and venture into the Northeastern kitchens where bamboo shoots lend their tender crunch to regional specialties. Lastly, unveil the hidden gem of jackfruit seeds, adding nutty and starchy dimensions to creative culinary endeavours. This exploration promises a sensory feast, inviting you to embrace the lesser-known ingredients that contribute to the dynamic and diverse landscape of Indian gastronomy.
1. Kokum: The Purple Fruit And A Souring Agent
Hailing from the Konkan region of India, kokum is a dark purple fruit known for its tangy flavour. Used primarily as a souring agent in coastal cuisines, it imparts a subtle sweetness along with its sour notes. Kokum finds its way into curries, solkadhi (a cooling beverage), and even desserts, offering a distinct and refreshing taste.
2. Banana Flower (Mochar Ghonto): The Floral Delicacy
The banana flower, often overlooked, is a culinary gem in Bengali cuisine. Known as mochar ghonto, it is made by cooking banana flowers with spices and coconut. The result is a flavourful, aromatic dish with a unique texture, proving that even the lesser-used parts of a plant can create culinary wonders.
3. Drumstick Leaves (Murungai Keerai): The Nutrient-Rich Greens
Drumstick leaves, or murungai keerai, are packed with nutrients and are a common inclusion in South Indian cooking. These leaves find their way into dishes like murungai keerai sambar and murungai keerai poriyal, offering a nutritional boost along with a distinctive earthy flavour.
4. Black Salt (Kala Namak): The Sulphurous Secret
Black salt, or kala namak, is not your typical table salt. Mined from volcanic regions, it has a distinctive sulphurous aroma and flavour. Kala namak, used in chaats, chutneys, and fruit salads, adds a savoury and slightly funky twist to dishes, elevating them with its unique profile.
5. Dried Fenugreek Leaves (Kasuri Methi): The Aromatic Herb
While fenugreek seeds are a common spice, dried fenugreek leaves, or kasuri methi, offer a different dimension. Crushed and sprinkled into curries, gravies, and bread, kasuri methi imparts a robust, slightly bitter flavour and a fragrant aroma that elevates the overall dish.
6. Bamboo Shoots (Karadi): The Tender Crunch
In Northeastern cuisines like Assamese and Naga, bamboo shoots, known as karadi, take centrestage. These tender shoots bring a unique crunch to dishes like pork with bamboo shoots (Khorisa Maas) or bamboo shoot curry (karadi khar), showcasing the culinary diversity of bamboo in Indian cooking.
7. Jackfruit Seeds (Kathal Ke Beej): The Hidden Gem
While jackfruit itself is celebrated, its seeds are often overlooked. jackfruit seeds, or kathal ke beej, can be roasted, boiled, or ground into flour. They find their way into dishes like jackfruit seed curry, offering a nutty and starchy element that adds both texture and substance.
The world of Indian cooking is a vast and dynamic one, constantly evolving with regional influences and culinary creativity. These offbeat ingredients, though not always in the limelight, contribute distinct flavours, textures, and nutritional benefits to the diverse array of Indian dishes. As you embark on your culinary journey, consider exploring these lesser-known gems to add a touch of uniqueness to your Indian cooking repertoire.