Roya Vepaddu

Use the same weight; cut large ones into 2 cm pieces. Sweeter and firmer; cook 1–2 minutes longer.

Use the same weight, cut into chunks. Add 3–4 minutes later; milder and less sweet, and it flakes easily.

Use the same weight; they cook faster, so add 2 minutes later. More numerous and slightly sweeter.

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 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 equal weight directly; it is the identical ingredient under a different label.

Grate finely and use 130% to 140% of the weight to compensate for higher moisture; toast gently in a dry pan over low heat if a dry texture is needed.

Grate finely using a microplane and use equal weight. Offers a slightly oilier, toastier coconut profile.

Use the same weight of beaten whole egg. Adds white as well as yolk, so the mixture is less rich and sets more firmly.

Use about 15 g cream per egg yolk for richness in curries or sauces. Does not bind or set like yolk.

Use about 15–20 g per yolk for moisture in marinades or fillings. Adds tang and will not enrich or set like yolk.

Use equal weight; simmer gently over low heat to prevent curdling. Imparts a comparable rich texture, though it adds dairy richness without any coconut fragrance.

Whisk 1 part cashew paste with 2 parts water to match the consistency, then use equal weight. Provides a thick, velvety body without coconut flavour.

Use equal weight, but reduce other cooking liquids by 20% to compensate for the lower viscosity. The curry will be lighter and lack sweetness.

Use 1:1 by weight; pulverise in a spice mill or mortar to a fine powder for immediate, punchy heat.

Use equal weight; offers the same bite, though it gives a visibly speckled finish and firmer crunch.