| Prep: 30 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 198 | 8g | 3g | 28g |
| sugars | fibre | protein | salt |
| 14g | 9g | 6g | 0.3g |
There lies a recipe etched deeply in my soul—a recipe that I find myself returning to time and again, despite my culinary adventures in various global cuisines. It is the Kerala Style Kudampuli Achar (Pot Tamarind Pickle). It’s a fruit-based delicacy coming from the south-west coast of India and encaptures the essence of my love for unique, complex, and robust flavors. It’s mouthwatering, and each bite captures the fusion of tantalizing ingredients that create a burst of flavor.
The Harmony of Flavors
The Kerala Style Kudampuli Achar is nothing less than a symphony of flavors. Elements like pot tamarind, sesame oil, mustard seeds, fenugreek seeds, red chilies, and asafoetida come together to form an oasis of taste that is truly addictive. Maybe it’s my background—growing up amidst the rustic and honest flavors of Montana—that makes me appreciate this pickle’s rustic yet refined character. And just like a good bison burger, this pickle is in a category of its own.
A Health Benefit Symphony
The ingredients within this recipe don’t just sing melodiously together in terms of flavor, they also offer a myriad of health benefits. Pot tamarind, for instance, is known to boost the immune system and promote weight loss. Fenugreek seeds are renowned for their anti-inflammatory properties, and red chilies are packed with vitamin C. As for asafoetida, a core ingredient, it’s famed for its digestive benefits.
You see, the Kerala Style Kudampuli Achar is not just an ensemble of taste, but a composition of well-being too. Feel free to check this article on the various health benefits of these ingredients. It explains everything in detail.
The Blended Culinary Traditions
Sometimes, the most satisfying recipes are ones that remind us of our culinary heritage while also connecting us to the broader world. While I grew up with bison burgers and huckleberry pies, the Kerala Style Kudampuli Achar holds a special place in my heart because it allows me to appreciate and integrate diverse culinary styles.
This recipe works exceptionally well paired with traditional south Indian dishes such as idli, dosa, or coconut rice. Eggs Benedict and bruschetta, flavored with this pickle, introduce a welcoming twist to your brunch menu. It’s a versatile addition that infuses an exotic yet comforting taste into many dishes.
So, as your gourmet guide, I strongly recommend you give the Kerala Style Kudampuli Achar a try. Whether it’s part of your journey into Indian cuisine, or simply a new addition to your pantry, this recipe far more than a pickle—it’s a delightful ticket to a gastronomic journey.
What You’ll Need
- 8 Pot Tamarind (Kudampuli)
- 2 tablespoons Sesame Oil
- 1/2 teaspoon Mustard Seeds
- 1/4 teaspoon Fenugreek Seeds
- 3-4 Red Chilies, whole
- 3 Green Chilies, slit in half
- 2 tablespoons Chili Powder
- 1 tablespoon Turmeric Powder
- 1 tablespoon Asafoetida
- 2 sprigs Curry Leaves
- 2 tablespoons Ginger, finely chopped
- 10 Garlic Cloves, finely chopped
- 1 cup Vinegar
- 1/2 cup Jaggery, grated
- Salt, to taste
Method
Step One
Firstly, rinse the pot tamarind (kudampuli) thoroughly and soak it in warm water for about 20-30 minutes and then drain the water off. Set this aside for later.
Step Two
Next, heat the sesame oil in a pan. Add mustard seeds to it. When the mustard seeds begin to splutter, add fenugreek seeds, whole red chilies, green chilies, and curry leaves to it. Saute this mixture until the fenugreek seeds turn golden brown.
Step Three
Now, add finely chopped ginger and garlic to the pan. Saute until the raw smell goes away.
Step Four
Add chili powder, turmeric powder, and asafoetida to the pan. Stir and saute for a few seconds. Be sure not to burn the spices. Turn off the heat.
Step Five
Now, add the soaked kudampuli to the pan and give it a good mix. Coat the kudampuli well with the prepared masala.
Step Six
Turn on the heat again and then add vinegar, grated jaggery, and salt, as per taste, to the pan. Mix everything well. Let this mixture come to a boil.
Step Seven
Cover the pan with a lid and let it simmer on low heat for about 20 minutes or until the kudampuli is soft and the pickle is thick.
Step Eight
Finally, turn off the heat and let the pickle cool down. Once cooled, transfer the pickle into a sterilized glass jar.
Step Nine
Your Kerala Style Kudampuli Achar is ready to be served! This pickle will stay good for a month when refrigerated. Serve it with rice or any Indian bread of your choice.
