Tired of Tomato Prices? Try These 8 Desi Ingredients For Flavorful Indian Cooking

The unprecedented tomato price hike has hit our kitchens hard. The humble tomato, a staple in Indian cooking, has become a luxury ingredient, leaving many home cooks and chefs grappling with its scarcity and rising costs. With the surge in tomato prices, now is the time to celebrate the abundance of other regional ingredients. Traditional Indian cooking thrives on using fresh, locally available produce, and this can be an opportunity to explore them to replace tomatoes and add delightful flavours to your desi meals.

Also Read: 7 Indian Gravy Recipes That Don’t Require Tomatoes At All

Here Are 8 Traditional Tangy And Sour Indian Foods That Can Replace Tomatoes:

1. Tamarind:

An evergreen favourite in Indian cuisine, tamarind boasts a uniquely tangy flavour that can effortlessly substitute tomatoes in various dishes. Tamarind paste or pulp can be used in curries, chutneys, and even as a base for tangy soups like rasam. Its versatility and delightful taste make it a cherished alternative. You can also make tamarind the star of the dish in this tamarind rice recipe or enjoy tamarind prawn curry.

2. Raw Mango:

Make use of the mango season and trust raw mangoes to add a burst of sourness to your dishes. Add some raw mangoes to your curries and infuse a refreshing tartness that can give tomatoes a run for their money.

3. Kokum:

Hailing from the coastal regions of India, kokum is a lesser-known gem that imparts a subtle sourness to dishes. Often used in Goan, Konkani, and Maharashtrian cuisines, dried kokum can be soaked, and its flavorful extract is used in various curries and dals.

4. Dried Mango Powder (Amchur):

Made from green unripe mangoes, amchur is a tangy spice powder that is commonly used in Indian cooking. It’s a wonderful replacement for tomatoes, especially in aloo curry and chaats.

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5. Gongura:

Gongura paste or powder lends its robust sourness to Andhra dishes and makes them taste heavenly. Why not use the lip-smacking taste of gongura to liven up your dal, chicken, and mutton curries when adding tomatoes looks difficult?

6. Tamarind (Imly) and Jaggery (Gud) Blend:

Blending tamarind pulp with jaggery creates a balanced sweet and sour mixture. This unique blend is frequently used in regional cuisines, especially in dishes from Karnataka and Andhra Pradesh. You too can try this wonderful combination of sweet and tangy flavours in your dishes that will complement the taste of the blend.

7. Kachri:

Rajasthani cuisine already makes use of the tangy vegetable kachri (wild melons). It is typically dried and powdered to add to non-veg dishes, curries, and even chutneys.

8. Amla (Indian Gooseberry):

Amla, known for its high vitamin C content, offers a tangy and slightly bitter taste. It can be used in pickles and chutneys and even incorporated into main dishes as a souring agent.

Also Read: Tomato Price Hike Bothering You? Try These 6 Alternatives

Let’s venture into our kitchens with open minds and adventurous palates, ready to explore the tantalizing possibilities that these traditional gems can bring to our meals. It’s essential to understand the unique characteristics of each ingredient and experiment with proportions to achieve the desired flavours. Happy tomato-free cooking!