Article by Dr MS Krishnamurthy MD (Ayu), PhD.
In spite of good effort to make the food tasty, many a time we find few of the soup, sambhar or curry turn very salty, more than the usual liking. While serving the dishes the cook feels embarrassed if the guests note the high saltiness of the food.
Usually to mask the excess salty taste, sweetening agents are added and few may not like such sweet substances. As per Ayurveda, excess salt increases Pitta Dosha, hence not good.
To overcome the too salty taste of the dishes here are few important, easy, safe and simple methods that can be employed here after in your kitchens.
1. Sliced potato can be added as such or chopped potato pieces are placed in a cloth bundle and hanged in the vessel containing the liquid dish such as curry, soup or sambhar.
If it is kept for 5-10 minutes, gradually the excess salt is absorbed by these potato pieces and hence desired salty taste can be maintained.
2. Good quality of plain papers / tissue papers (not printed/pen written one) can be immersed in the dishes for few seconds. When the dishes are lukewarm, the paper absorbs excess salt. Avoid adding too many papers. Keep papers inside the dish only for a minute or two.
3. The charcoal (burning firewood also can be dipped) is dipped or 2-3 pieces are mixed with these eatable side dishes or soup for 3-5 minutes. Later these are taken out.
Read related: Salt Taste – Types, Qualities, Health Benefits, Side Effects
The simple techniques do work wonders and it will safeguard the efforts of the cook. Also, without any hazards and side effects proper taste is maintained. No burden to the pocket and even to the health.
Please do try such simple tips which have a lot of scientific outputs.
Read related: Saindhava Lavana – Rock Salt Benefits, Ayurveda Usage, Side Effects