Use it in small amounts alongside a meal, especially with rice and curries where its sharp sourness can cut through richer flavours. It works particularly well with fish or meat curries, but can also lift simple vegetable dishes when you want something more assertive on the side. Because it is quite intense, a little goes a long way. We also love it with warm appams or with steaming puttu, payar (fresh moong cooked with grated coconut), and pappadam.