What makes Indian curry sour?

What makes Indian food sour?

Tamarind or Imli as we call it. This souring agents grows in pods on a tree. The outer covering of thes pods is discarded and the pulp inside is what is used in cooking. Essentially tamarind is a fruit that gives out a tangy-sour flavour.

How do I make my curry more sour?

Yogurt also functions as a souring agent in curries. It lightens rich north Indian meat dishes and makes for tart southern stews. In the desert regions of western India, cooks combine yogurt with chickpea flour and spices to make a sour soup called kadhi.

Which ingredient is used as souring agent in Indian cuisine?

Tamarind is a pod, which is deseeded and dried. It is soaked and the pulp is squeezed and used as souring ingredient in Indian cuisine.

What spices make food sour?

TamarindBy far the most popular souring agent in Indian cuisines because of its wide availability in our tropical climes. The Indian tamarind is sour (well, sweet and sour), unlike the Thai sweet tamarind, and is used in dishes across the Subcontinent-the south of Vindhyas, all along the east and west coasts.

How do I make my curry sweeter?

The chances are you can rescue your bitter curry by: Add equal parts sugar and salt, a teaspoon at a time, mixing well between each pair of additions and tasting until the curry is no longer bitter. Sugar and salt help to reduce bitterness. You can use any sweetener or salt you like.

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Is vinegar used in Indian cooking?

The name vinegar implies soured wine, but you can make it from any liquid that ferments like beer, sugar cane juice, coconut water, fruit juices or honey. … The Portuguese do seem to have introduced the extensive use of vinegar in cooking in India and it is still much used in Goa, at least among Christians.

How do you add acid to Indian food?

Adding various amounts of sweetener, salt, or acid (vinegar, lemon/lime juice, etc.) is the easiest way to bring out the flavors already there.