souring agent
Cambodge petal
Kudampuli
1.5 g1 dried rind petal
Typical dried kokum/cambodge rind piece is about 1–2 g; midpoint 1.5 g.
Instead of Cambodge petal
Wild mangosteenThe same dried fruit under its Indian name; use the same weight, rinse and soak in warm water 15 minutes, and add the soaking water to the pot.
Tamarind extractUse half the weight; stronger and darker, so taste as you go and adjust the sugar or jaggery.
Dried mango powderUse 40% of the weight (1 g amchoor for 2.5 g cambodge); clean dry sourness with no colour, so the dish looks paler.
