souring agent
Vinegar
Sirka
5 g1 teaspoon
15 g1 tablespoon
Unspecified measure/to taste; bulk density is ~1.01 g/ml. | Density ≈1.01 g/ml; 4.93 ml ≈5.0 g.
Instead of Vinegar
White vinegarUse 100% of the weight directly. It delivers an identical sharp, clean acidity to curries and marinades.
Lemon juiceUse 100% of the weight. Add towards the end of cooking off the heat; introduces a fruity citrus aroma rather than pungent acetic sharpness.
Tamarind extractUse 75% of the weight diluted in a splash of warm water. Gives a rich, fruity sourness and darkens the gravy.
Recipes with Vinegar
Aloo Matar ka Achar
Potato & Pea Pickle
Bakare ke Gosht ka Vindaloo
Lamb Vindaloo
Bhuja Haaz
Stir-fried Duck
Bhuna Kekra
Grilled Lobster
Chaamp
Chops
Keralan Beef Chilli Fry
Lal Imli ka Achar
Red Tamarind Pickle
Lehsuni Paneer Tikka
Garlic-flavoured Paneer
Maachher Roast
Roast Fish
Madras Fish Curry
Fish Curry from Madras
Masala Pomfret
Spicy Stuffed Pomfret (Butterfish)
Mirch ka Chaap
Lamb Cutlets with Chilli & Tamarind
Murg Banjara
Spicy Chicken Legs
Rajasthani Boti Kebab
Spicy Lamb Tikka on Skewers
Sorpatel
Spicy Pork & Liver Curry