Gorge on these tamarind treats from Tamil Nadu
Tamil Nadu's cuisine is renowned for its bold flavors and the ingenious use of tamarind to create dishes that tantalize the taste buds. The tangy essence of tamarind is a staple in many local recipes, providing a unique sourness that balances the heat from the chilies and spices. Here are five must-try tamarind-based entrees from this vibrant southern state.
Sambar - The quintessential staple
Sambar is a beloved lentil-based vegetable stew, essential to any Tamil meal. It's infused with tamarind juice, which gives it a distinct tart flavor complementing the mix of vegetables like drumsticks, eggplant, and pumpkin. A blend of sambar powder—made with roasted lentils, dried red chilies, fenugreek seeds, and coriander seeds—adds depth and warmth to this comforting dish.
Puli kuzhambu - A tangy delight
Puli kuzhambu is a vibrant spicy and sour curry with tamarind as its core. This dish pairs vegetables like okra or eggplant with a thick paste of sauteed onions, tomatoes, garlic, and classic spices. The tamarind pulp unites with these elements, creating a compelling flavor that's perfect alongside steamed rice. It's a traditional favorite that truly showcases the tangy versatility of tamarind.
Rasam - Soup for the soul
Rasam is more than just soup; it's a remedy for colds and an appetizer to stimulate one's appetite. Made by boiling tomatoes with cumin seeds, black pepper, garlic, mustard seeds, and curry leaves, and finished off with a generous amount of tamarind juice — it's both spicy and sour. This light broth can be sipped on its own or paired with rice.
Vathal Kuzhambu - Preserved goodness
Vathal kuzhambu is a distinctive Tamil Nadu dish using sun-dried vegetables or vathals like sundakkai (turkey berry) and manathakkali (black nightshade). These are immersed in a thick tamarind sauce with fenugreek seeds, asafoetida (hing), mustard seeds, and dried red chilies for seasoning. The rich sauce imparts a deep flavor that makes simple boiled rice come alive with taste.
Ennai Kathirikai - Stuffed eggplant curry
Ennai Kathirikai is where baby eggplants are stuffed with freshly ground spice mix consisting of coconut, coriander seeds, chana dal (split chickpeas), and red chilies before being simmered in a tangy tamarind sauce. Each bite offers an explosion of flavors—spicy from the stuffing balanced by the sourness of the sauce—a true testament to Tamil Nadu's culinary heritage.
