One of the great delights of discovering Indian cooking at home is finding an astonishing array of new and exciting ingredients never seen in our mothers' kitchens. New spice blends add a tantalizing fragrance in our cupboards and challenge our culinary habits. One of my favorite Indian ingredients is the pulp of the tamarind fruit, widely used in south Indian cooking. Versatile and easy to use, the refreshing slightly sour and sweet tang of tamarind tempers the heat of chilies and adds a wonderful extra layer of flavor to spicy dishes, as well as a lovely aroma that prepares the senses for an extraordinary dining experience.
Even before adding the tamarind in these lovely Indian-style chickpeas, the scent of nigella and fennel seeds being lightly fried in olive oil is almost indescribably inviting and makes the preparation of this dish seem as rewarding as eating the final product. Nigella seeds, also known as "kalonji" or black onion seeds, are easily found in any Indian grocer, as are tamarind paste or dried tamarind pulp.
|Recipe by Lisa Turner|
Published on May 24, 2011
Tamarind adds a refreshing, slightly sour and slightly sweet tang to this colorful, fragrant and spicy Indian chickpea curry
Other recipes using tamarind you may enjoy:
Spicy Tamarind Black Beans