Here are 8 effective ways to fix excess salt in curries and sabzi and the science behind them.
Someone rightly said that cooking is a seamless blend of art and science. On one hand, how you prepare a dish is an individual’s creativity, but on the other hand, how the ingredients react to each other is pure science. One such reaction involves salt. In some dishes the same amount of salt tastes good but in others, it goes out of control. Let us accept it: a salty dish can spoil the entire dining experience; hence, it is important to keep tricks and tips handy for timely treatment of the dish. Fortunately, several simple tricks readily available in the kitchen can help balance the flavour without throwing the dish away.
It is said that the acidity of juice helps balance excessive saltiness. This trick works the best for dry sabzis. All you need to do is squeeze in some lime juice, mix well and cook for a while until the salt level tastes balanced. A squeeze of lemon works particularly well in soups, curries, dals, vegetables, seafood and salads. Add it gradually and taste as you go—too much lemon can make the dish overly sour. The science: Acidity does not remove sodium from the dish. The sour flavours actually compete with and balance the perception of salt on your palate. When it comes to curries or even dry sabzis, tomato puree makes for a smart hack to balance excessive salt. Tomato adds mild acidity and natural sweetness, which can balance salty flavours. All you need to do is simmer the puree, then add it to the dish, stir well, and cook until the puree blends well in the dish. The science: Tomatoes are proven to contain natural acids, particularly citric and malic acids. When the puree is added to a salty dish, the tanginess counterbalances the excessive saltiness. Another way of balancing the saltiness is by adding extra vegetables. As the quantity increases the excessive salt is balanced across the overall portion size of the meal, making it normal for human consumption. The science: Adding more ingredients increases the overall food mass and dilutes the concentration of sodium.
The science: Coconut milk contains fat and that fat alters how flavour compounds are released and perceived in the mouth. If you are preparing any South Indian curry or side dish, adding coconut milk to balance the saltiness is an excellent trick. Give it a try; the natural sweetness of the dish makes it even tastier. That’s how the sharpness of excessive saltiness feels less pronounced. One can also add a pinch of sugar or crushed jaggery. In dishes like kadhi or poha, this trick works the best as it adds a subtle sweetness to the dish that enhances the final taste. One can also use plain water or vegetable or meat stock to dilute the gravy further to balance the saltiness. Make sure to simmer the dish for a while to combine everything well. If a curry, soup, dal or gravy tastes too salty, gradually add small amounts of plain water or low-sodium/unsalted stock, then simmer briefly and taste again. This spreads the salt across a larger volume of food, lowering its concentration and making the overall flavour less intense.
