souring agent
Dried tamarind
Sukhi Imli
3 g1 teaspoon
9 g1 tablespoon
Torn seedless tamarind block measures ~140–150 g per packed cup (~3.0 g/tsp).
Instead of Dried tamarind
Tamarind extractUse 40% to 50% of the weight. Stir directly into warm liquid; eliminates the need for soaking, kneading, and straining pulp.
Dried mango powderUse 25% to 30% of the weight. Stir in with dry spice powders; provides clean, fruity sourness without darkening the sauce or adding liquid.
Lemon juiceUse equal weight, stirred in at the end of cooking. Adds sharp acidity, though it lacks tamarind's dark, earthy, molasses-like depth.
