The term tadka can be shamelessly forthright if taken in an onomatopoetic sense. Indian cooking has always been defined distinctively by its tadka, or seasoning. Enter an Indian home with an active kitchen and you’ll invariably get a whiff of this consummate tadka, primarily comprising melted butter or ghee in which mustard and cumin crackle with a tat and a tad, and a variety of other spices leech their smoky, woodsy, bittersweet essences, giving the butter an elevated, opulent status as it tops various savory dishes.
The Green Chutney Pesto is not your run-of-the-mill sauce to mix with any pasta, with an overdose of olive oil. It’s a far more flavorful, verdant, tangy, crisp creation that will add a pop to your regular Penne, for instance. While you have your pot of coddling water ready for the Penne to swim in, grind the following to a glassy smoothness in your blender:
- 1/2 Raw mango, sliced up thin and long
- A bunch of mint leaves
- A handful of cilantro sprigs
- 12-15 Almonds
- 2-3 Green chilies
- 3 Cloves of garlic
- Salt and pepper to taste
- 1 Tablespoon brown sugar
- 1/4 Cup light olive oil
- A splash of ice-cold water
Oh whee! this is a fun, different take on pasta for sure!!! Must try 🙂
Thanks, Anu! It’s what started the whole Tadka Pasta revolution..so yeah, go for it! 🙂
Pingback: Not Quite Falafel, but Fatafat | Tadka Pasta
thank you for sending this wonderful entry to my Fusion Food:Pasta event
Love the story behind your blog and love this recipe! Am pinning it to try.
Thank you, truly appreciate that! Hope you try it soon and relish every bite 🙂
Pingback: Coriander Cruises Beyond Curries | Tadka Pasta
Pingback: Meet the Tadka Girls | Dakshin Pete