By Devi Poojari
October 19, 2023
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As much as the usage of spices and aromatics define Indian cooking, it is the diversity in condiments that accompany these meals that really elevate an experience. Amongst the innumerable preparations of accompaniments to eat with parathas, curd rice and even fried food, we’ve rounded up a list of 6 condiments to add to your list.
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A cooling yoghurt-based condiment made with finely chopped cucumber, onions and deep-fried bits of gram flour batter, the raita makes a delicious accompaniment to biryanis.
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This spicy-tangy South Indian condiment is an extremely versatile ingredient since it can be enjoyed with curd-rice or even mixed into rice, to satisfy any tomato rice cravings.
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The kryptonite of Bengali cuisine, the kasundi is a pungent and fermented mustard relish that you can use for dipping with any kind of fried seafood.
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A Rajasthani pickle made of dried desert berries or ker, this popular condiment is best enjoyed with rotis, puris and bhakri.
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A tangy-sweet chutney made with tamarind and jaggery, this chutney is one of the most widely used chutney to top up chaat dishes.
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The Maharashtrian condiment made by pounding flame-roasted green chillies, garlic and peanuts, is addictively spicy – perfect for zunka-bhakri or dal-chawal meals.
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A well-known Gujarati accompaniment to farsan like dhokla, fafda, thepla and muthiya, this instant pickle or green chillies tossed in spices and oil is milder in spice but big on flavour.
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A tangy-spicy condiment from Andhra Pradesh, this thick paste is enjoyed best when eaten with hot rice and ghee; or paired with dosas.
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