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Onion and garlic are two of the most basic foundational elements of masala base used for making sabzi and daily foods. But for Navratri, it is necessary to observe sattvic diet to cleanse the body and purify the soul. Therefore, the foods prepared during Navratri should not include onion and garlic which are considered as tamasic foods which inhibits the ability to self-control and practice discretion.
Despite that, one can’t deny that how much onion and garlic changes the dimension of many dishes and brings a whole new depth of flavour, making it utterly delicious. Not only does onion and garlic include flavour, it also adds volume to many recipes and brings together all the spices and condiments. All these qualities make it unimaginable to make food without onion and garlic in it. So, it's quite a challenge to make your dishes taste the same without onion and garlic in it.
But worry not, with these five amazing additions, you can make your dishes taste even better without the addition of onion and garlic.
1) Khus Khus
You might not know how much khus khus can enhance the flavour of masala base. Khus Khus or poppy seeds have natural oils and a naturally nutty and mild flavour which gets intense when you roast it. Adding roasted khus khus to masala base made with tomatoes and spices brings a similar flavour to onion and garlic.
2) Coconut
Coconut is among the most utilised dry fruits in Indian curries. Whether dry or fresh, coconut is used in many ways to bring volume to the dishes and add a mild tropical flavour. Adding shredded coconut to your pureed base improves the flavour by bringing a sweet contrast that highlights the sour and spicy flavours. Also it adds nuttyness to the masala which creates a delightful depth.
3) Dry Fruits
Cashews, almonds, raisins, pistachios, pumpkin seeds, dried figs and dates are the most commonly used dry fruits added to Indian curries. Each of these dry fruits has its own special quality that can improve the flavour of your dish. Cashews and almonds bring creaminess with a mildly sweet and nutty flavour which improves the flavour as well as adds to the texture. Dried figs and dates bring a sweet contrast and make the gravies richer. Depending on the recipe you are making, you can add these dry fruits to enhance its flavour.
4) Kuttu and Rajgira Flour
When making dry sabzi like bhindi masala, dry cauliflower curry, karela, etc. you can include kuttu and rajgira flour after roasting the vegetables. It helps in creating a strong and flavorful base with its natural nuttyness and warming flavour. It also blends well with the spices and soaks up the moisture to make the vegetables crispy and adds a bite.
5) Ground Roasted Peanuts
Ground peanuts are also a recurring addition used in various gravies and curries. The unique smoky flavour of roasted peanuts brings an amazing mouthfeel while its grainy texture makes every bite felt. Roasting peanuts activates the natural oils and enhances the richness of curries. Also the smokiness that comes from roasting the peanuts makes it blend wonderfully with the spices.
With these delightful additions to your masala base, your Navratri sattvic feast will taste even more delightful. Once you try these additions in your curries and gravies, you’ll forget about adding onion and garlic in your dishes forever.
