souring agent
Wild mangosteen
Kokum
2.5 g1 dried rind piece
Dried kokum rind pieces typically ~2–3 g each; use 2.5 g.
Instead of Wild mangosteen
Nothing gives kokum's fruity sourness and pink colour exactly.
TamarindUse tamarind pulp at about 70% of the kokum weight; soak, strain and add early, then adjust sourness.
Dried mango powderUse ground amchoor at about one-third of the kokum weight; add with the dry spices.
Lime juiceUse about half the weight, stirred in off the heat at the end; brighter and less fruity.
