Kumati

Kumati (also spelled Kumatiya or Kumthi) is a significant dry vegetable in Rajasthani cuisine, especially within the context of Panchkutta, a traditional five-ingredient medley. These are the dried wild seeds of a desert plant (Acacia senegal or Acacia nilotica), which thrives in the arid landscape of Rajasthan. Naturally brown in color, Kumati seeds are known for their hardiness and require proper preparation – typically, they are soaked in water for several hours or overnight, and sometimes boiled, to soften them before cooking. Once rehydrated, their outer skin is removed to reveal a whitish interior. Kumati contributes a unique, slightly nutty and earthy flavor, along with a firm texture, to dishes, making it an essential component of the diverse and resilient dry vegetable preparations that define Rajasthani culinary traditions.