Rajasthan is a state that is steeped in culture and tradition. There are many regions in the state but the one that comes into focus this month is Marwar. There is more to Marwari cuisine than the famous dal, bati, served soaked in pure ghee and churma.
The Marwari vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
You will find here a variety of Marwari recipes ranging from Bharwan Gatte, Arbi ka Khatta Shaak, Chane Jaiselmer Ke, Dahiwale Amrud to Ker Sangri, Papad Rolls, Mooli Bajra Roti, Lapsi, Malpua and some more.
Use of specific ingredients
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine.
1:- Scarcity of water has led the cooking to be done mostly with the use of milk, buttermilk and ghee.
2:- Non availability of vegetables like tomatoes has lead to the usage of dried mango powder.
3:- Gram flour is a major ingredient used to make some of the delicacies like kadhi, gatte ki sabzi, pakodi.
4:- To combat its flatulent effects asafoetida is used to good effect.
5:- Powdered lentils are used to make mangodi, papad; bajra whereas corn is used in dishes like khichdi and rotis.
6:- Various chutneys made from locally available spices like turmeric, coriander, mint and garlic also form a part of their menu.