Kakdi ka Raita

Use the same weight; it is effectively the same ingredient.

Use the same weight; it may be slightly thinner, so strain briefly if the recipe needs a thick yoghurt.

Use 70–80% of the weight and thin with a little milk; it is thicker and tangier.

Use the same weight; peel if eating raw and salt-drain briefly. Softer and less watery.

Use 70% of the weight, grate, salt and squeeze out water. Sharper and peppery.

Use the same weight, peeled and diced; crisp but bland, so adjust salt and lemon.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.