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17
Oct

Learn More about the Souring Agents Used Commonly in Indian Dishes

Indian cuisine is gaining popularity by the day. More and more people across the world are now interested to have Indian food. Indian restaurants all around the world are getting a lot of first time visitors who are showing their keenness for tasting the delicious Indian delicacies. Indian cuisine uses a broad spectrum of spices and herbs. The phenomenal success of Indian cuisine is attributed to innovative chefs and some culinary secrets preserved over the generations. Try some delectable Indian delicacies by visiting the best Indian restaurant in Mount Waverley.

We all know that South Indian food is predominantly hot, tangy, and sour in taste. Today, everyone loves dosa, idly, sambhar vada etc. thanks to their mind-blowing taste and unique flavours. North Indian food is surely not behind in terms of taste or popularity. Some common souring agents are used in Indian cuisine from time to time to infuse a sharp taste and add a new dimension to some simple dishes both South Indian and Punjabi or North Indian food.

What is tamarind?

Tamarind is actually a tropical tree which is found in different parts of the world. It produces pods that are filled with sweet-sour and gooey paste-like, fruit. Tamarind is a very frequently used souring agent in Indian cuisine. Tamarind is a kind of tropical fruit and is used in many Indian dishes and may possess some excellent medicinal properties. It is used in the effective treatment of constipation, diarrhoea, peptic ulcers and even fever. Tamarind is known to be rich in minerals, vitamins, amino acids and some other beneficial plant compounds. Tamarind also contains a lot of sugar.

How is it used in Indian cuisine?

Indian tamarind seems to be quite sour in comparison to the tamarind found in Thailand which is very sweet. Tamarind pulp is mostly used in different dishes and that may include the hot favourite sambhar which would lose its identity without tamarind. Hot samosa or pakoras would be meaningless unless relished with the sweet and sour tamarind chutney that is made from tamarind pulp and sugar or jaggery.

Some street food such as the paani puri would lose its significance without the mind-blowing tamarind infused water that is filled in the puris along with a potato filling. Papri chaat and all other chaats owe their success to the sweet and sour tamarind chutney. Nothing could be used as an able substitute for tamarind, not even lemons. Enjoy your dosa or idly with delicious sambhar in the most reputed Indian restaurant in Mount Waverley.

What is the use of Kokum in Indian cuisine?

 

Kokum is used as a souring agent in Indian cuisine. Kokum when used as tossed, crushed or soaked, adds an element of tanginess to curries, lentils or dals, and also pan-fried stuff. Kokum is an important ingredient in refreshing beverages. The fruit’s external portion that has been properly exposed to the sun is nicely dried and used as a good quality souring agent in Assamese, Maharashtrian, and Kannada food.

What is the importance of yogurt?

Yogurt is beneficial to health and is a wonderful souring agent in Indian cuisine. It is commonly used in both North and South India in lassis, raitas, chaas, dahi kadhi, chicken yakhni, and even in marinades for paneer tikkas, kebabs, and tandoori chicken. Dahi vada is one of the most popular snacks in India that is yogurt based. No chaats would taste the same without the use of thick beaten yogurt. Moreover, yogurt is used to thicken the gravy and enhance the taste in several Indian dishes. Today, flavoured yogurt is relished as a dessert and is a good substitute for the ice cream.

Enjoy some mind-blowing Indian fare at the most renowned Indian restaurant based in Mount Waverley.

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