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Tamarind, or imli, is an excellent ingredient for monsoon Indian for many reasons. The monsoon often brings a higher risk of digestive issues and infections, and tamarind's natural antibacterial and anti-inflammatory properties help combat these problems. The tartness of tamarind also stimulates appetite and aids digestion, making it ideal for spicing up heavy or fried foods typically enjoyed during the monsoon.
Tamarind is rich in vitamin C, antioxidants, and essential minerals like magnesium and potassium, which boost immunity and help the body fight off seasonal infections and colds. Though is used in many South Indian dishes and some East Indian ones, there are several ways imli can be used as a condiment or seasoning in contemporary recipes.
For instance, you can easily make a tamarind glazed paneer by marinating it in a mixture of imli pulp, honey, chilli flakes, ginger-garlic paste, and a touch of soy sauce. Here are some other creative ways you can use tamarind in monsoon recipes
Imli Chaat with a Monsoon Twist
Imli (tamarind) chaat is a tangy and refreshing dish that perfectly complements the rainy season. To create a monsoon-inspired version, start by preparing a base of crispy fried papdi (crackers) or aloo tikkis (potato patties). Top these with a blend of boiled chickpeas, diced potatoes, and finely chopped onions. The star of the dish is the imli chutney, made by simmering tamarind pulp with jaggery, black salt, roasted cumin, and red chili powder. Drizzle the chutney generously over the chaat, and garnish with fresh coriander, pomegranate seeds, and a sprinkle of sev (crispy noodles).
Imli and Jaggery Pakoras
Pakoras are a classic monsoon snack, and adding imli and jaggery to the batter gives them a unique sweet and tangy twist. To prepare, mix besan (gram flour) with imli pulp, jaggery, finely chopped onions, green chillies, and a pinch of asafoetida. You can also add spices like turmeric, cumin, and coriander powder for extra flavour. The imli and jaggery not only enhance the taste but also create a caramelized crust when fried. Drop spoonfuls of the batter into hot oil and fry until golden brown. Serve the pakoras with a side of imli chutney and enjoy the burst of flavours with every bite.
Imli-Infused Spicy Corn
Monsoon and roasted corn on the cob are a match made in heaven. Take this classic street food up a notch by infusing it with imli. Start by roasting corn over an open flame until it’s slightly charred. In a small bowl, mix imli pulp with chilli powder, black salt, and a hint of lime juice. Brush this mixture generously over the hot corn and sprinkle with fresh coriander. The combination of smoky corn, tangy tamarind, and spicy chili makes this dish irresistible on a rainy day.
Imli Rice with Fried Curry Leaves
Imli rice is a traditional South Indian dish that’s perfect for the monsoon season. This dish combines the tanginess of tamarind with aromatic spices to create a comforting meal. To prepare, start by cooking basmati rice and setting it aside. In a pan, heat some oil and add mustard seeds, dried red chillies, urad dal (black gram), and curry leaves.
Once the mustard seeds start to crackle, add a paste made from tamarind pulp, turmeric, red chili powder, and a bit of jaggery. Cook this mixture until it thickens, then mix in the cooked rice. Finish by garnishing with fried curry leaves and roasted peanuts for a delightful crunch. The tangy and spicy flavours of imli rice make it a warming dish to enjoy during the rainy season.
Imli and Mango Chutney Stuffed Parathas
Parathas are comfort food, especially during the monsoon, and stuffing them with imli and mango chutney brings a unique twist. To make these stuffed parathas, start by preparing a thick chutney by cooking raw mango slices with imli pulp, jaggery, red chili powder, and cumin until it reduces and thickens.
Once the chutney cools, roll out small balls of whole wheat dough, place a spoonful of chutney in the centre, and fold the dough over it. Roll out the dough again carefully and cook on a hot tawa (griddle) with a bit of ghee until golden brown on both sides. Serve hot with yoghurt or raita for a tangy, sweet, and spicy treat.
Imli and Date Samosa Chaat
Samosas are a beloved snack during the monsoon, and turning them into a chaat with imli and dates adds an exciting twist. Start by making small, crispy samosas filled with spiced potatoes, peas, and a hint of fennel. For the chutney, blend together imli pulp with soaked dates, adding a bit of jaggery, roasted cumin, and red chili powder. Arrange the samosas on a plate, and drizzle them with the imli-date chutney. Add a dollop of yogurt, a sprinkle of sev, and garnish with fresh coriander and pomegranate seeds. The combination of crispy samosas with the tangy-sweet chutney makes this chaat a must-try during the monsoon.
