Besides lemon and tamarind, common sources of acid in Indian cooking include tomatoes, yogurt (dahi), amchur (dried mango powder), kokum, and vinegar. These ingredients add tanginess and balance flavors in various dishes.
Acidity plays a crucial role in Indian cuisine, providing a counterpoint to rich spices and fats, and enhancing the overall flavor profile of a dish. Here's a breakdown of common acidic ingredients:
Used extensively in curries, sauces, and stews, tomatoes contribute both acidity and sweetness. Their acidity varies depending on ripeness, with less ripe tomatoes being more tart.
Yogurt is a versatile ingredient used in marinades, raitas, and curries. Its lactic acid tenderizes meat and adds a creamy tanginess to dishes.
Made from unripe, dried mangoes, amchur provides a fruity, sour flavor. It's commonly used in North Indian cuisine to add tang to vegetable dishes, chutneys, and marinades.
A souring agent popular in Goan and Maharashtrian cuisine, kokum is a dried fruit that imparts a slightly sweet and tangy flavor, often used in seafood curries and dals.
While not as traditional as other ingredients, vinegar, particularly cane vinegar or malt vinegar, is sometimes used in Indian-Chinese cuisine or in pickles to add a sharp, acidic note.
When substituting one acidic ingredient for another, consider the flavor profile. For example, amchur provides a fruity sourness, while vinegar offers a sharper, more pungent acidity. Adjust the quantity accordingly to achieve the desired balance.