Turnip and tamarind? Now, that sounds tangylicious!
What's the story
Turnip and tamarind are two ingredients that are frequently used in Indian cuisine to provide a tangy twist to various dishes. While the root vegetable is known for its crisp texture, the tamarind is famous for its distinct sourness. Together, they make a delicious combination that can elevate the taste of many traditional recipes. Here are five Indian dishes that use turnip and tamarind for a tangy twist.
Dish 1
Turnip and tamarind curry delight
Turnip and tamarind curry is a staple in many Indian homes. The dish combines the earthiness of turnips with the tanginess of tamarind to make a flavorful curry. The turnips are cooked with spices like cumin, mustard seeds, and turmeric, before tamarind pulp is added for that extra zing. This curry goes well with rice or flatbreads like roti or naan.
Dish 2
Tangy turnip pickle with tamarind
Tangy turnip pickle is a delicious way to preserve the flavors of turnips and tamarind. The turnips are sliced thinly and mixed with spices like fenugreek seeds, mustard seeds, and chili powder. Tamarind paste is added to give the pickle its signature tanginess. This pickle goes well with meals as an accompaniment or can be enjoyed on its own as a snack.
Dish 3
Spicy turnip-tamarind soup
Spicy turnip-tamarind soup is perfect for those who love a warm bowl of comfort food with a twist. The soup has diced turnips simmered in vegetable broth with onions, garlic, ginger, and tomatoes. A dash of tamarind paste gives the soup its signature tangy flavor, while chili powder adds heat. This soup can be enjoyed on its own or with crusty bread.
Dish 4
Refreshing turnip-tamarind salad
A refreshing salad of raw grated turnips tossed in tamarind dressing is perfect for hot days. The dressing has lemon juice, olive oil, salt, pepper, and tamarind paste for a tangy flavor. Garnished with fresh coriander leaves, this salad is a crunchy, zesty treat.
Dish 5
Savory turnip-tamarind fritters
Savory fritters made from grated turnips mixed with chickpea flour, spices (cumin seeds, coriander powder, turmeric powder, red chili flakes, black pepper), and tamarind paste are deep-fried until golden brown. They are crispy on the outside and soft on the inside. Served hot with mint chutney or yogurt dip, they make for an irresistible snack option at any gathering or party.