Tomatoes cost Rs 100 per kg! Did you know ancient Indian substitutes of Tomatoes?

Tomatoes are an integral part of Indian cuisines today. But they are not really Indian in nature. European colonists introduced tomatoes in India. So what did Indians use while cooking that was replaced by tomatoes eventually, after its introduction in Indian land?

 

 

 

 

The story of tomatoes in India is an interesting one that spans several centuries. Tomatoes, scientifically known as Solanum lycopersicum, are believed to have originated in the region that is now present-day Mexico. They were first domesticated by the indigenous people of Mesoamerica and eventually introduced to Europe by Spanish explorers in the 16th century. From there, tomatoes made their way to different parts of the world, including India.

 

When tomatoes were initially introduced to India, they faced resistance and skepticism. Some people were reluctant to embrace this new fruit due to its vibrant red color, which was considered suspicious at the time. Additionally, the acidic nature of tomatoes caused further skepticism among the Indian population.

 

However, over time, tomatoes gradually gained acceptance and popularity in India. They were primarily cultivated in the western coastal region of India, which had a suitable climate for tomato cultivation. Initially, tomatoes were primarily used for ornamental purposes rather than as a culinary ingredient.

 

 

 

It was during the British colonial rule in India that tomatoes began to gain culinary recognition. British officers and traders encouraged the cultivation of tomatoes, and they were introduced to various regions across the country. Indian farmers gradually started growing tomatoes on a larger scale, and their consumption as a food ingredient became more widespread.

 

Tomatoes found their place in Indian cuisine, where they brought a unique flavor and vibrant color to various dishes. They became an essential ingredient in curries, chutneys, soups, and salads. The tangy and juicy nature of tomatoes complemented the diverse flavors of Indian cuisine, and they became an integral part of many regional dishes.

 

Before the introduction of tomatoes in Indian cooking, there were several ingredients and spices commonly used to add flavor and enhance the taste of dishes. Tamarind, a tangy fruit pulp, was used as a souring agent in many Indian recipes. It added a distinct tartness to curries, chutneys, and soups. Besides, Amchur (Dried Mango Powder) was commonly used to impart a sour and tangy flavor to various dishes and was particularly popular in North Indian cuisine.

 

 

 

Lemon or Lime Juice was often used to add acidity and tanginess to curries, marinades, and salads. Kokum, a dried fruit native to the coastal regions of India, is used as a souring agent in dishes, even today in coastal area of Maharashtra, Goa, and Karnataka.

 

Curd was and continues to be an important ingredient in Indian cuisine. It is used as a base for many gravies, marinades, and sauces, providing a creamy texture and subtle tang.

 

 

 

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