Indian food is popular worldwide because of its mind-blowing taste and flavours. South Indian food is especially, loved because of the overpowering tangy taste. Some souring agents are used while preparing many different dishes not only in South India but the whole of India and across the globe. Here are some popular souring agents that take your dishes to a whole new level. Enjoy some amazing Indian delicacies at an Indian restaurant based in Harris Park.
Tamarind: Tamarind is the most commonly used souring agent in Indian cuisine because it is widely available and easily accessible in typical tropical climate that exists in India. The Indian tamarind is supposed to be pretty sour while the Thai tamarind is quite sweet. Tamarind is an effective souring agent. Sambar would lose its significance and authentic taste without the addition of tamarind pulp. Piping hot samosas would not taste the same without the tangy sweet tamarind chutney. Papri Chaat would not be so delightful without the sweet and sour tamarind chutney. Sometimes, lemon juice is used as an easily available substitute for tamarind but it can never match the tamarind’s unique complexity of flavour. Enjoy piping hot and tangy sambar along with dosa or idlis or vadas at an Indian restaurant situated in Harris Park.
Kokum: Kokum is widely used in the tropical coast of Western India, especially, the Konkan region that extends from Mumbai south via Goa. Crushed, tossed or soaked, Kokum adds the much-loved tang to lentils, curries or even pan-fried delicacies. Kokum is used in refreshing beverages too. The sun-dried exterior part of the fruit is usually used as an effective souring agent in Karnataka, Maharashtra, and even in Assamese cuisine.
Amchur: Amchur is nothing but the hot favourite dry mango powder. Raw and unripe green mangoes are sliced and sundried and then powdered. It tastes and smells almost like green apples, however, with a lot more astringency. Amchur is widely used across India in street foods, snacks, etc. Amchur contains essential enzymes that help in breaking down proteins and is a key component in a number of kebab recipes. Amchur plays a pivotal role in various spice blends for flavouring Indian pickles.
Yogurt: Yogurt is a great souring agent used predominantly in North India. It is used in sweet and sour lassis, tangy and spicy chaas, cooling raitas, and marinades for chicken or red meats. Yogurt is used in the preparation of curries to add a tangy touch to North Indian meat delicacies and South Indian stews.
Tomatoes: Tomatoes are widely used in all modern Indian households and in restaurants too. Butter Chicken would lose its significance without its thick creamy tomato-based gravy.
Souring agents are used in different types of preparations depending on the history and geography of that specific region. Yogurt-based rich and exotic meat curries are pretty common in U.P. and Delhi, thanks to the impact of Mughal cuisine. Enjoy some amazing Indian delicacies at an Indian restaurant located in Harris Park.