By Suprita Mitter
September 21, 2024
Tamarind is a popular souring agent found in many pantries in India. Indian regional cuisines use tamarind in different ways. Its distinct sour taste complements the spicy and savoury elements of many dishes, balancing rich flavours. Here are several ways to use tamarind effectively.
Cooked rice is combined with a tangy tamarind paste to make this dish. This South Indian staple is enriched with spices such as mustard seeds, curry leaves, and dried red chillies.
Tamarind chutney is a sweet and tangy condiment made by simmering tamarind pulp with jaggery or sugar, and spices such as cumin and black salt. It’s a versatile accompaniment to snacks such as samosas, pakoras, and chaat.
In South India this hearty and tangy lentil-based soup that often includes vegetables such as carrots, potatoes, drumsticks and beans, is a favourite.
Also known as Puli Inji, this is a traditional South Indian condiment, especially popular in Kerala, made with ginger (inji), tamarind (puli), and jaggery.
Tamarind glaze is a savoury-sweet sauce made by reducing tamarind paste with ingredients such as honey, soy sauce, and garlic. It’s perfect for marinating chicken, glazing meat, or drizzling over roasted vegetables.
Tamarind pickle is made by combining tamarind pulp with spices like mustard seeds, fenugreek, and chilli powder, and mixed with oil for preservation, this pickle offers a spicy, tangy kick.
The fish is simmered in a spiced gravy made with tamarind pulp, onions, tomatoes, and a blend of aromatic spices such as cumin, coriander, and mustard seeds.