souring agent
Tamarind purée
Imli
6 g1 teaspoon
16 g1 tablespoon
Assumed density about 1.1 g/ml; 4.93 ml per tsp.
Instead of Tamarind purée
Tamarind pulpUse the same weight and strain; very close, though pulp may need a little more water.
Tamarind pasteUse 80% of the weight and loosen with water; more concentrated and sticky.
Lime juiceUse 60–70% of the weight with sugar or jaggery; much sharper, add off the heat.
