What is the sour tangy flavour in North Indian cooking? Vinegar? Pickled veg?

Question

Manju M. · Answer

It will *be* helpful. Sorry about the typo!

Manju M. · Answer

If you can tell us the name of the dish you are referring to, it will end helpful, otherwise I will have to go with what panfusine said about aamchoor (dried mango powder) unless the missing the obvious tomatoes 😊

Rach3190 · Answer

Yes it could likely be tamarind. Amchoor is a possibility as well.

Panfusine · Answer

Tamarind is more prevalent in Western Indian &amp;amp; South Indian dishes.

Smaug · Answer

Probably tamarind.

Panfusine · Answer

depending upon the dish, the most common additive for tartness is aamchur (dried mango powder), or anardana powder (dried crushed pomegranate seeds)

Panfusine · Answer

nope, asafetida adds an aroma rather than a 'tang'. The resin blooms when fried in heated fat to yield a garlicky aroma.

Rachel · Answer

Was going to also say asefoetida. Perhaps you're thinking of fermented vegetables?

Ali W. · Answer

Might it be Asafetida (Hing)?

What is the sour tangy flavour in North Indian cooking? Vinegar? Pickled veg?

9 Comments

Popular on Food52