Tamarind Chutney – sweetness with tang

Recipe courtesy: Mamma

Tamarind chutney is one of the most common chutneys prepared in almost every North Indian household. Well, every home with a chatori (a girl who loves chat) in it! It is quick to prepare and delicious to eat. Traditionally this chutney is prepared with Jaggery (raw cane sugar) which is considered to be a healthy substitute for the granulated sugar. Tamarind chutney is used in many dishes but my favorites are Alu Tikiya ki Chaat, Samosa and Dahi Bara (fried lentil fritters in yogurt and spices). I learnt this recipe recently from my mom for a get together party at our home and needless to say I loved it. This is definitely a better and cheaper alternative to the ready made chutneys I usually use. The preparation is pretty straight forward, boil the Tamarind and Jaggery together on low heat and the chutney will be ready in no time. Normally this chutney is spiced with some salt, red pepper flakes and ginger powder (also known as Saunth), however, since I was already adding a lot of spices in the masala (see Meethi Chutney Matar Phulki article) I decided not to add anything more in this chutney. However, it is totally up to you and if you do decide to add the seasoning, here is a tip: my mom said that the seasoning should be added right before you are going to consume the chutney otherwise it will change the overall flavor.

Since I didn’t have any Jaggery, I decided to go with Brown Sugar which I must admit turned out pretty good. The texture of this chutney is thick which makes it easier to store and use. I filled it up in a plastic ketchup dispenser which you can easily find at most grocery stores and I must say using a dispenser makes all the difference. They are very easy to use and quite efficient to pour chutney into a Phulki or on Chaat. This chutney is a delicious combination of the tangy tamarind and sweet brown sugar and as long as you are not adding any seasoning in it, it should be good for several days in any airtight container.

Now where to buy the Tamarind? Well, you can easily get a packet of Tamarind from your local Indian store. A typical pack will look like this:

As you can see, Tamarind pack will have seeds which we will discard after making the pulp. Now let’s move on to the process of making this lip-smacking tangy and sweet chutney.

Ingredients:

• Tamarind - 1 cup 
• Brown Sugar – 1 cup

Let’s do some preparations first:

• Cut the Tamarind with a sharp knife and put it in a bowl. Cover it with water. In India we normally wash the Tamarind before this step. However, since here it is available in packets, I usually skip this step.
• Soak the Tamarind in water for at least 4 - 5 hours or overnight.

Directions to prepare the chutney:

• Transfer the Tamarind into a skillet or wok along with the water and let it cook over low heat. 
• After about 5 minutes add the Brown Sugar into it. Stir to mix.
• After 15-20 minutes, you will see the mixture getting thick. This means the chutney is now ready. Remove it from heat and allow it to cool down a bit.
• After 5-10 minutes, strain the mixture using a fine mesh strainer (use a spatula) and you got your tangy-sweet pulp. Chutney is ready!

Before serving:

• Add a little Salt, Red Pepper Flakes and a little Ginger Powder in this chutney and enjoy with delicious Samosas, Pakoras or Phulki and Tikiya.

Tips:

• If the mixture is too thick, add a little more water in it. The consistency of the chutney depends on your preference. 
• Tamarind and Sugar should be used in equal amounts. Keep this in mind if you want to make more or less amount of chutney.

Recommended Reading:

• How to make Tamarind Pulp?
• Pyaz Ke Pakore (Onion Fritters)
• Samosa (Spicy Potato stuffed Pastries)
• Meethi Chutney Matar Phulki
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• My Cheap and Delicious Cheese Plate
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Indian Spiced Tzatziki Sauce (Cucumber Raita)
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Mayo Mustard Sauce with Herbs
• Fresh Homemade Salsa

How to make Tamarind Pulp?

In my article Allahabad - The City of Good Food, I have mentioned a tasty beverage called Jeera Jal which means cumin water. This cool beverage is prepared by mixing water with Cumin Powder, Black and White Salts, Tamarind Pulp with a little Mint paste. This is a cool refreshing beverage and is often served as a summer drink in India. 

Tamarind is an important part of Indian cuisine and is used in a variety of chutneys and dishes. If you have never tasted tamarind before, mind it, it’s very tart. Tasting Tamarind can be potent on your taste buds so just dip a finger into the pulp and then suck on it, you will instantly feel all the taste buds drooling trying to immerse themselves in the new flavor.

In North India Tamarind is often sold as a candied toffee with a coating of sugar on top of dried Tamarind. Teenagers love to eat Tamarind because of its sweet tangy taste but it also has many health benefits. People often consume it for digestion relation issues and also for swollen joints. It is also known to be used for metal polishing. Tamarind pulp is used in many other cuisines as well, in fact, I read somewhere that it is also used in the famous Worcestershire sauce. 

I always make a Tamarind pulp before adding it in any of my dishes. This ensures that we are not accidentally chewing on its seed. To make the pulp, cut a small piece of Tamarind with a sharp knife and put it in a bowl with a cup of water. Put the bowl inside the microwave and heat it on high for 1- 2 minutes. Let it rest for about 5 minutes you will see the pulp has started melting. You can now mash it easily with your fingers. Strain it using a fine mesh strainer and you got your pulp. Use it in chutneys, Sambar or Jeera Jal.

Recommended Reading:

• Allahabad - The City of Good Food
• Sambar (South Indian lentils and vegetable soup)
• Tamarind Chutney – sweetness with tang
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)

Sambar (South Indian lentils and vegetable soup)

So, here I am, looking at my fridge and thinking hmm... what to do with all these vegetables? I see carrots, zucchini, radishes with some pumpkin and an eggplant just sitting there, looking at me expectantly, as if saying, are you going to cook me today? Now I have a variety of options, I can make a mixed vegetables Sabji with Paneer or I can also grill these vegetables and serve them as a side with a yummy homemade burger but then a fantastic idea comes to me, how about a soup and not any boring bland soup but a tasty yummy tangy soup. So today I am going to cook some Sambar and of course share the recipe with you.

Sambar is a South Indian soup, prepared with lentils and vegetables. It gets its tangy flavor from Tamarind and its unique taste is created by a spice mix which is known as Sambar Masala. It also uses a special leaf called the Curry Leaf and is prepared with Arhar dal which is also known as Pigeon Pea lentil. I know you must be thinking, these are a lot of new ingredients but don’t worry, all these can be easily found at your local Indian store.

Although Sambar can be eaten just like soup it’s very interesting to know that you can easily convert this into a main course dish by serving it with Cheela or some Vada (which are fritters prepared with a batter of lentils). My mom usually prepares everything from scratch by soaking the lentils overnight for the Vadas. She grinds the soaked lentils with some spices and then deep fries the fritters and serves them with the hot Sambar.

Since my decision to prepare Sambar was impromptu, I decided to go with a readymade dal Vada mix. I had this moong dal Vada mix of Gits company in my pantry and I thought this should go nicely with my yummy Sambar. If you like deep fried foods, you will love frying this Vada. It’s easy to make and delicious to eat.

Let’s talk about the star of the show now. Preparing Sambar is pretty easy. All you need to do is first cook the dal in a pressure cooker, then fry the vegetables with the spices, add the dal in it and its ready in just two whistles. I usually prefer a thicker Sambar than what is served in the restaurants. I add a lot of vegetables and mash it once the lid opens. This brings that thick consistency and adds a lot of flavor in every spoon. Prefer the restaurant version? easy, don’t mash the vegetables, add a cup of lukewarm water in the Sambar, mix well and adjust the salt. Its ready!

I find using a pressure cooker really handy for cooking lentils. In fact, I don’t know any other way to cook them. I would like to point here though that if you are using a cooker for the first time, always ensure that you are letting the steam to cool down completely before opening the lid. Remember pressure cooker is not for every dish but it suits perfectly for cooking this one.

I think this is a very good meal option for the kids as well. I remember my mom used to prepare several dishes like this which were tasty as well as healthy. The kids will be happy because of the Vada and you will be happy as they will be eating their vegetables in the Sambar. This one hot soup solves all the problems.

Now my mom uses the same recipe but she does a couple of things in a different way which I thought would be interesting to share here in case you want to try a different approach. She never adds radishes but rather adds some onion with some slit green chilies. She fries the vegetables in a little oil and after the whole Sambar is cooked, she tampers a spoonful of ghee (clarified butter) in a wok with the Cumin Seeds, Fenugreek Seeds, Mustard Seeds, Asafoetida, Curry Leaves and Dry Red Chilies. Once the seeds start sputtering in the oil she adds the dal in the wok and mixes everything together.

Although Sambar can be enjoyed in every season, I love to eat it during winters. I take my bowl of Sambar Vada and enjoy it near the fireplace where its all warm and toasty.

“Soup for the soul, stories for a better world”.

Ingredients: 

• Arhar dal- ½ Cup
• Salt – ½ Teaspoon 
• Turmeric Powder – ¼ Teaspoon 
• Oil - 2 Tablespoons + 1 teaspoon
• Cumin Seeds – ½ Teaspoon
• Fenugreek Seed – 1/8 Teaspoon 
• Mustard Seeds – ¼ Teaspoon
• Asafoetida – ¼ teaspoon
• Curry Leaves - 10-12 washed 
• Dry Red Chilies – 4, Whole
• Tomato - 1 Large, Cut into Small Pieces 
• Carrots – ½ cup, cut into bite size pieces
• Zucchini – 1 cup, cut into bite size pieces
• Radishes - ½ cup, cut into bite size pieces
• Eggplant – 1 cup, cut into bite size pieces
• Pumpkin – 1 cup, cut into bite size pieces
• Tamarind Pulp - 2 Tablespoons 
• Sambar Powder – 2 Tablespoons

Let’s cook the dal:

• Add the dal in the pressure cooker along with the Salt, Turmeric powder and a teaspoon of Oil. 
• Add 3 cups of water in it and mix well.
• Close the cooker and put it on medium heat. Make sure you put the whistle and rubber on the lid and close it properly.
• When the cooker whistles for 2-3 times, turn off the heat and let it cool down.
• Once the pressure drops and the lid opens proceed to the below steps.

Directions to prepare the Sambar:

• Transfer the dal to a microwave safe bowl.
• Wash the cooker lightly and heat it on medium high heat.
• Add the remaining 2 Tablespoons of Oil in it and after a few seconds add the whole spices (Cumin Seeds, Fenugreek Seeds, Mustard Seeds, Asafoetida, Curry Leaves and Dry Red Chilies) in it.
• Once the seeds start sputtering, lower the heat to medium and start adding the vegetables (Tomato, Carrots, Zucchini, Radishes, Eggplant and Pumpkin) in it.
• Fry the vegetables for a couple of minutes then add the Sambar Powder and mix well. 
• Finally add the Tamarind Pulp with half a cup of water and mix everything together.
• Add the dal in the cooker, mix well and close the cooker. Now we will wait for two whistles.
• Turn off the heat and let the cooker cool down. Once the pressure drops and the lid opens, check if you like the consistency. I like my Sambar thick so I mash all the vegetables using a big ladle. If you like yours thin, then add a cup of lukewarm water and adjust the Salt.
• Serve the dal hot like a soup or serve it with Cheela or Dal Vada.

Tip:

• Fenugreek seeds are bitter in taste so do not increase the amount. Just a pinch is enough.

Recommended Reading:

• Excited to use new spices? Know more about Hing (Asafoetida)
• Excited to use new spices? Know more about Methi (Fenugreek)
• How to make Tamarind Pulp?
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Cholar Dal (Bengali recipe: Chana Dal/ Split Bengal gram)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Mixed Dal with Cilantro (Arhar-Masoor Dal with Dhania garnish)
• Panch Mesali (Bengali recipe: Mixed Vegetables)

Allahabad - The City of Good Food

In my article on Lassi and Namkeens of Loknath, I have mainly focused on one particular place – Chowk and its specialties – Lassi (yogurt based drink) and Namkeen (savory snacks). However, these weren’t the only things I enjoyed during my home trip. Allahabad has dozens of good restaurants and food items and if you are planning to visit this amazing historical and cultural city, I should give you a list of all the good food I enjoyed, so that whenever you are there, you make the most of your trip. Remember good food completes the experience of a great trip. So here are a few yummy dishes which I enjoyed with my family.

My parents gave me a surprise treat at the Grand Continental Hotel in Civil Lines and this photo features Goat Biryani. Biryani is a main course dish and is often served with a yogurt raita. It mainly consists of rice and meat but its preparation is an art in itself. I will just give you a summary as in our home Debarshi is the master chef of Biryani. I have seen him preparing rice and meat separately and mind it they are cooked Al Dante. This step is very important as they are then layered alternatively and slow cooked for some time. The result, delicious perfectly cooked meat and fluffy rice grains. Biryani is always prepared with Basmati rice which is a long grained and flavorful rice.

Now I have to tell you, there are different versions of Biryani all over India but I like the Awadhi version of Biryani which is prepared in Allahabad. Also it will be interesting to point here that in India you can also find vegetarian versions of all the dishes. So if you are a vegetarian yay for you! there are tons of options to choose from and believe me I am only starting.

If you are in Allahabad, you must have some Chaat. Chaat is basically street food though nowadays it is not only prepared by the street vendors but is also served in several restaurants and even in weddings as appetizers. During my last three years in the U.S I have had Chaats in quite a few Indian Chaat cafes of Atlanta, San Jose and San Francisco. However, is it possible for a chatori (a person who loves to eat Chaat) like me to go to her home town and not have some delicious Chaat? Amidst my jet lag and stomach upsets whenever I was well I used to go out with my sister and enjoy some tasty Chaat from the local vendors. This photo features Karela (these are crispy chips prepared with a dough of all purpose flour and served with yogurt, Matar, onions and spices), Alu Tikiya (mashed potato mixed with spices and sometimes filled with paneer or lentils and shallow fried, they are served with Matar, chutney and onions), tomato for preparing Tamatar (another dish prepared by sautéing tomato pieces with cumin seeds and the Alu Tikiya dish. The tomato is cooked and mashed in the dish and spices like cumin powder are added, this is then garnished with some yogurt and cilantro) and one thing which is missing from this photo is my all time favorite – Phulki (these are like small deep fried puffed breads and these are served either with Jeera Jal or with Chutney Matar).

Photo features: Phulki with sweet and tangy chutneys and at Atlanta’s Chaat Café, its served with sprouted grains and mashed potatoes.

Hmm... lots of new sides and they all sound so tasty, right? let me tell you what all these yummy sides are:

Chutney – prepared by grinding Cilantro, Green Chilies and some spices with a little water. Also sometimes there is a version of sweet chutney served with the Chaats and it is prepared by boiling Tamarind and Jaggery. The mixture is then strained and used as chutney. The sweetness of Jaggery cuts the tartness of tamarind creating a yummy combination of flavors.

Matar – these are dried Peas. Yes, the regular green sweet peas are dried and used for this dish. You can find these in the Indian stores. Matar is prepared by boiling the dried peas with a pinch of baking soda, turmeric and salt.

Jeera Jal – Jeera means Cumin and Jal means water. This cool beverage is prepared by mixing cold or normal water with Cumin Powder, Black and White Salts, Tamarind or Lemon Water with a little Mint paste. This is a cool refreshing beverage and is often served as a summer drink in India.

Jaggery – This is cane raw sugar. In India many sweet and savory dishes are prepared using Jaggery instead of sugar. Its always available in the shape of a block and is golden brown or dark brown in color. Its considered to have health benefits as it helps in digestion. Growing up I have seen my grand ma and parents consume Jaggery on a regular basis. It is eaten like dessert (last course) often with a bowl of milk. 

Now let’s move on to another of my favorite snacks – Samosa. This is a deep fried pastry filled with spicy potato and sometimes peas. Samosas have their own versions in every state of India but its unique triangular cone like shape remains more or less the same. Although nowadays we get many versions of Samosas (filled with meat, paneer or lentils) my favorite is the traditional one where the filling is made of fried mashed potatoes and spices. I love the Samosas of Allahabad as they have the perfect crust and filling ratio. Because of their small size they are super crispy. The crust holds the filling perfectly and it doesn’t crumble with the first bite. Samosa is the most popular street food during rainy season. I have enjoyed many such Chai (Tea) Samosa party with my friends. Its an ecstatic feeling to watch the rain pour down while gossiping and eating a hot crunchy snack. Samosa is usually served with the green Dhania (Cilantro) chutney although sometimes it is also served with a tart Tamarind Cilantro Green Chili chutney.

This is another good restaurant where I went with my sister and parents. This is not a super expensive place but the food is great. The name of the restaurant is Dilli Galiyara and the best part is, it is inside a mall with a movie theater which was obviously a convenient option for me. I often used to go to the mall to do some shopping and having delicious Indian food always makes me happy. This photo features Paneer Tikka and Chicken Chow Mien. Chow Mein is a pasta based dish. The pasta is fried on a medium- high heat with the vegetables and chicken. It is then flavored with soy and red and green chili sauces. As you can see, we have plenty of vegetables in the chow mein like Carrots, Cabbage and Bell Peppers. Chinese cuisine in India has been developed to suit the taste and flavor pallets of Indians. Its called the Indian Chinese cuisine because its an adaptation of the Chinese cuisine and believe me it tastes totally different than the Chinese foods we enjoy in the U.S. In India, Chinese dishes have a huge variety of vegetarian options as well like Paneer Manchurian, Chili Paneer or Schezwan Paneer to name a few.

Now let me tell you about Paneer Tikka. Paneer is fresh cheese and as I have written in my previous articles is very different from Tofu. Prepared with curdled milk, Paneer should be handled with care and consumed fresh. Paneer tikka is a Tandoori dish which means it is prepared in a clay oven. This creates a smoky fragrance in the dish and brings a charred look. Paneer Tikka is usually served as an appetizer with a mint chutney. It is a widely popular dish served in parties and weddings.

And while you are in Dilli Galiyara, don’t forget to order the Sundae from them. It’s the perfect way to end a delicious meal. For those who don’t know, Sundae is an ice cream dessert decorated with a syrup and toppings like nuts, fruits or whipped cream.

Now let’s move on to serious desserts. This photo features Cakes from one of the most popular bakeries of Allahabad – Paradise. This is my go-to place for any delicious dessert. You can see that the cakes have been specially labelled as “Egg Cake” and that is because many cakes are also prepared eggless for the vegan (vegetarian) population. The sweet treats are endless and I for one get absolute mesmerized with all the options. Some of the cakes in these shelves are: Fruit Trifle, Black Forest and Chocolate Fantasy.

I think it will be correct to say that Indian pastries bear a remarkable similarity with French pastries. We realized this when we went to the Amelie’s French Bakery and Café in Charlotte, North Carolina. They had the exact soft pastries topped with whipped cream, chocolates and fruits. Indian pastries are actually very different than the American muffins and pies and you should definitely give it a try. So let’s see what’s on these shelves, I see Black Forest, Pineapple Exotic, Éclairs, Exotic Truffle and Mango Toon pastries.

You can also find all sorts of breads and cookies in this bakery. Burgers, Sandwiches, Pizza and my favorite – Patties. Patties are prepared by filling a dough parcel with cooked vegetables or meat. The filling is pre cooked with spices and the parcel is then baked crisp. The flaky crispy dough tastes very much like a croissant. 

I was so happy to go to this old bakery with my sister and Debarshi. We shared a couple of sweet and savory dishes and went back home happily.

There are a lot of places in Allahabad with tons of great food and I hope you will enjoy these yummy dishes whenever you are in my hometown. 

Remember “People who love to eat are always The Best PEOPLE”.

Recommended Reading:

• Lassi and Namkeens of Loknath
• Cafe Bigboxx, Allahabad
• When my Mom cooks for me (Yay!)
• Chow Mein recipe
• Amelie’s - French Bakery and Café, Charlotte, North Carolina
• Samosa (Spicy Potato stuffed Pastries)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Meethi Chutney Matar Phulki
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)