Kerala curries are generally spicy, but if they go above your level of tolerance while cooking, consuming them can be an unpleasant experience. Don't let them burn your mouth or upset your stomach or throw them away. You can fix the curries with a few simple tips:

1) Add potatoes: This is one of the most often used grandma’s remedies for spiciness. Cut a few slices of raw potato after peeling it and put them in your dish. The potato slices will soak the excessive salt from the curry.

2) Add dairy: The role of curd in enhancing the taste and composition of curries is not small. Add a spoonful of curd to the curry and it can help neutralize the heat. Not only curd, you can try other dairy products like fresh cream, and the ‘damage’ can be compensated to some extent.

3) Add tomato ketchup: Just a teaspoon or two of sweet and sour tomato ketchup can also do the trick for you. It will also enhance the curry taste. You can also add sugar or honey instead of tomato ketchup. Start with a small amount and adjust to taste.

4) Add lemon or lime juice: A squeeze of citrus can add acidity, which may help balance the heat. This has been employed in many kitchens for a long time. You can use vinegar or tomato instead of lemon.

5) Add vegetables: You can add more vegetables as well to reduce spiciness. It’s good for the health as well. But one thing to be taken care of is that the vegetables you add should suit the curry you have prepared.

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