Rice is a staple food of South Indian cuisine that's used in a variet of dishes. It's used in meals like idlis, dosas, biryanis, and more.
Coconut, a staple in South Indian cuisine, enriches dishes with its creamy milk, grated form, or aromatic oil. It adds flavour and texture to curries and chutneys.
Curry leaves are fragrant herbs that add aroma and flavour to the cuisines. These leaves are rich in antioxidants and support digestion.
Known for its tangy and sour flavor, tamarind is used to add a zesty kick to various South Indian dishes, especially sambar and rasam.
Mustard Seeds are tiny seeds that are used for tempering. They enhance the overall taste and flavour of curries and dals.
Fenugreek Seeds have a slight bitter taste. These are used in used small quantities and help in aiding digestion.
Rasam Powder blends in spices like coriander, cumin, and pepper. This traditional South Indian masala adds warmth, tanginess, and spiciness to the dishes.
Samabar Powder is a masala that blends roasted lentils, dred chillies, and various other spices. This powder is the soul of sambar, giving it its unique taste.
South Indian dishes have both fresh and dried chillies. These red and green chillies heat and spice up the curries and chutneys.