By: Vaishali Kapila
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We have all been there - your curry turns out way too sour-y than you expected. But don't panic! A few simple tricks can help bring back the right balance of flavours.
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A small amount of sugar or jaggery can work wonders in cutting through the excess tanginess. Stir it in and let it blend with the curry.
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Adding water or stock can help mellow out the sharpness. Let it simmer so the flavours adjust naturally.
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Baking soda is alkaline, which helps neutralise acidity. But be careful - just half a teaspoon is enough, or you'll risk altering the flavour.
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Starchy vegetables like potatoes, carrots, and cauliflower absorb excess acidity and can help bring the curry back to balance.
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A splash of cream not only reduces the sourness but also adds richness to your dish. It's an easy way to fix the problem.
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