Vazhai Thandu Kari

Use the same weight; cut into matchsticks. Cooks 5–8 minutes faster and is softer, with less fibre.

Use the same weight, shredded; cooks faster and gives no fibrous crunch.

Use the same weight, chopped; more bitter, so blanch first.

Use equal weight. It cooks in about the same time and breaks down to a similar soft, creamy consistency, though the colour will be slightly pinkish-orange.

Use equal weight. Requires longer soaking and cooking time, and produces a slightly earthier, denser dal.

Use the same weight; add 10 ml lemon juice per 200 ml if it is not sour enough. Stir well.

Use the same weight; whisk with water to buttermilk consistency, about 1 part yoghurt to 1 part water.

Use the same weight; whisk with an equal volume of water and add lemon juice to taste.

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 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 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 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.