Kokam ni Karhi

Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.

Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.

Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.

Use 100% of the weight. Many commercial gram flours are milled from split peas; performs identically in pakora batters and kadhi.

For crisping batters or binding cutlets: use 50% to 60% of the weight. Produces a very crisp shell but lacks the earthy, roasted nutty flavour of besan.

Use the same weight; similar starchiness but less lentil flavour. Good in dals and kneaded doughs.

Use the same weight, plus 10 g cooked masoor dal whisked in per 100 g if you need body. Plain water thins flavour.

Use the same weight; adds savoury flavour but not starch. Reduce salt in the dish.

Use 80% of the weight. Granulated sugar is sweeter by weight, but gives a cleaner, one-dimensional sweetness that lacks jaggery's caramel, molasses depth.

Soak and blend into a paste; use 100% to 120% of the weight. Adds rich, natural, fruity sweetness with complex, dark molasses notes that thicken the gravy.

Use the same weight; if using dried rind, soak in warm water and use the strained sour liquid.

Use about 60–70% of the weight as tamarind pulp; soak, strain and taste. It is more sharply sour and less fruity.

Use about 60% of the weight; it is dry and sour but lacks kokum's fruity depth.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use the same weight; heat can vary, so add two-thirds first and taste.

Use the same weight; it is fresher and more grassy, with similar heat.

Use about 30% of the paste weight, mix with a little water to a paste and add early so it cooks out.

Use equal weight; handles high tempering heat well and keeps flavours neutral.

Use equal weight; cook over gentle heat to prevent browning the milk solids too quickly.

Use the same weight. The seeds are smaller and hotter; fry in hot oil until they pop, about 20–30 seconds, and reduce the heat if they darken too fast. The dish will be a little sharper.

Use the same weight. They are milder and larger; fry a few seconds longer until they pop. The finished dish will have less pungency.

Use 70% of the weight of whole seed, added with the other ground spices rather than fried whole. You lose the popping texture and the heat comes through more evenly.

Use 50% of the weight, crush or grind. Sharper heat and less maple-bitter; fry briefly in oil before adding.

Use the same weight, crush lightly. Similar bitter-seed note but more aniseed; reduce other sweet spices slightly.

Use 25–30% of the weight, crush. Much stronger thyme-like flavour; do not overdo.

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 double the weight. Stir into hot oil just before adding wet ingredients; mimics the allium savoury background without the sulphurous edge.

Use 2 g for every 0.5 g of asafoetida. Sauté in oil until the raw smell clears; adds moisture and sweet allium depth.

Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.

Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Use equal weight. Cut into 3-4 cm cubes; cooks down more quickly than whole small aubergines and softens into the gravy within 12-15 minutes.

Use equal weight. Halve or quarter; holds its shape well and absorbs spiced gravies, but requires 10-15 minutes longer cooking time.

Use 80% of the weight. Cut into cubes, lightly pan-fry, and simmer in the sauce for only the final 5 minutes so it stays tender.

Use the same weight; peel and cut as for white radish—it is the same vegetable.

Use the same weight; small red radishes are peppery, so use a little less if raw.

Use the same weight; it is milder and firmer, so cook 3–5 minutes longer.