6 essential ingredients you need for South Indian cooking

Mustard seeds are typically spluttered in hot oil to release their earthy, nutty flavour. They form the base tempering for many dals, chutneys, and vegetable preparations.

Curry leaves add a burst of fragrance and flavour when sautéed in oil. They’re indispensable in South Indian cooking, enhancing everything from rasam to upma.

Tamarind gives South Indian dishes their signature tang. It’s used in sambar, rasam, and tamarind rice, balancing flavours with a deep, rich sourness.

Grated fresh coconut or coconut milk is a staple in South Indian cooking. It adds creaminess, sweetness, and depth to chutneys, stews, and classic Kerala dishes.

Dried red chillies bring heat and a smoky depth to tempering. Crushed or whole, they are essential for spicing up dals, chutneys, and spice powders.

Urad dal is often roasted during tempering to lend a crunchy texture and nutty aroma. It’s also used in batter for idli, dosa, and vadas.