Mor Kozhambu

Whisk 1 part yogurt with 2 parts water (40 g yogurt plus 80 g water for 120 g buttermilk); a little thicker and more sour than true buttermilk, so loosen with extra water.

Same as yogurt: thin 1:2 with cold water and whisk until smooth; strain first if the dish needs a runny consistency.

Stir 15 g lemon juice into 250 g milk, leave 10 minutes, then stir; thinner and only lightly sour, so add a squeeze more lemon.

Use about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.

Use the same weight for coatings; contains gluten, browns faster and is less crisp.

Use the same weight for crisp coatings; coarser texture and needs a short rest.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

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 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.

Use 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.

Use 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.

Use equal weight. Needs longer soaking and cooking; the dark skins impart an earthy flavour and greyish-black hue unless thoroughly rubbed off.

Use equal weight when tempering (tadka). Provides a comparable nutty, crunchy texture in hot oil, though grains are slightly larger.

Use equal weight for batters or dals. Ferments and cooks faster, producing a lighter, less sticky, and less viscous consistency.

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.

Use 50% to 60% of the weight, soaked in equal parts warm water for 15 minutes before grinding. Works well for chutneys, though texture is slightly finer and sweeter.

Use 1.2 times the weight in curries. Adds creamy richness and authentic flavour, but makes gravies smoother and eliminates the grated, chewy mouthfeel.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

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.