Which modification is suggested to reduce heavy tamarind tanginess in daily Sambar?
Answer
A squeeze of fresh lemon or a pinch of amchur powder after cooking
For individuals consuming Sambar daily, one area recommended for conscious modification is the acidity derived from tamarind, which is often used heavily for tanginess in standard preparation methods. To maintain desirable flavor profiles while adjusting this component, the guidance suggests substituting heavy tamarind use with alternatives introduced after the main cooking process is complete. These alternatives include incorporating a fresh squeeze of lemon juice or adding a measured pinch of amchur (dry mango) powder, both of which offer the necessary tang without contributing to the intensity associated with heavy tamarind concentration.
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