KITCHEN STAPLES: THE GROCERY ITEMS YOU NEED FOR QUICK AND EASY MEALS

 

KITCHEN STAPLES: THE GROCERY ITEMS YOU NEED FOR QUICK AND EASY MEALS

List of ingredients commonly used in South Indian cooking. Here are some examples:

MUSTARD SEEDS (KADUGU IN TAMIL):These small seeds are commonly used in South Indian tempering or tadka, adding a nutty and aromatic flavor to dishes.

URAD DAL: This is a type of lentil that is commonly used in South Indian cooking, often roasted and ground into a fine powder for dosa batter or used in tempering.

CURRY LEAVES: These fragrant leaves are commonly used in South Indian cooking, adding a unique aroma and flavor to dishes.

COCONUT:This versatile ingredient is used in many South Indian dishes, including curries, chutneys, and desserts.

TAMARIND: This sour fruit is commonly used in South Indian cooking to add a tangy flavor to dishes like sambar and rasam.

RED CHILI POWDER: This spice is commonly used in South Indian cooking to add heat and flavor to dishes.

CORIANDER POWDER:This spice is commonly used in South Indian cooking to add a warm and earthy flavor to dishes.

TURMERIC POWDER: This spice is commonly used in South Indian cooking to add a bright yellow color and mild flavor to dishes.

CUMIN SEEDS (JEERAGAM IN TAMIL): This spice is used for tempering and adds a warm, earthy flavor to dishes.

FENUGREEK SEEDS (VENDHAYAM IN TAMIL): These seeds are used for tempering or added to spice blends, and have a slightly bitter flavor.

ASAFOETIDA (PERUNGAYAM IN TAMIL): This resin-like spice is used in tiny amounts to add a pungent flavor and aroma to dishes.

RICE FLOUR (ARISI MAAVU IN TAMIL): This flour is commonly used to make crispy dosa and uttapam batters, and can also be used as a thickener in curries.

GRAM FLOUR (KADALAI MAAVU IN TAMIL): This flour is made from ground chickpeas and is used to make a variety of South Indian snacks like murukku, sev, and mysore bonda.

JAGGERY (VELLAM IN TAMIL): This unrefined sugar is commonly used in South Indian sweets and snacks, adding a rich caramel flavor.

GHEE (NEI IN TAMIL): This clarified butter is used in many South Indian dishes for its rich flavor, and is often used for tempering.

CURRY POWDER (KARI PODI IN TAMIL): This spice blend is commonly used in South Indian cooking, and typically includes coriander, cumin, turmeric, and other spices.

These tiny seeds are often ground into a paste and used to thicken and flavor curries and gravies.

CASHEWS (MUNDHIRI PARUPPU IN TAMIL):These nuts are commonly used in SoutIndian sweets and snacks, as well as curries and rice dishes for added texture and flavor.

BLACK PEPPER (MILAGU IN TAMIL): This spice is commonly used in South Indian cooking for its pungent flavor and aroma.

CINNAMON (PATTAI IN TAMIL): This spice is commonly used in South Indian sweets and desserts, as well as some savory dishes for its sweet and warm flavor.

CLOVES (KRAMBU IN TAMIL): This spice is used in small amounts to add a warm and pungent flavor to dishes.

STAR ANISE (NATCHATHIRA SOMBU IN TAMIL): This star-shaped spice is commonly used in South Indian biryanis and pulao for its distinctive licorice-like flavor.

CARDAMOM (ELAKKAI IN TAMIL): This spice is commonly used in South Indian desserts and sweets for its sweet and floral flavor.

MACE (JATHIPOO IN TAMIL): This spice is used in small amounts for its subtle and warm flavor, and is often used in spice blends.

CURRY LEAVES (KARUVEPPILAI IN TAMIL): These leaves are commonly used in South Indian cooking for their unique aroma and flavor.

MUSTARD OIL (KADUGU ENNAI IN TAMIL): This oil is commonly used in South Indian cooking for its pungent flavor and aroma, and is often used for tempering.

SESAME OIL (NALLENNAI IN TAMIL): This oil is commonly used in South Indian cooking for its nutty and aromatic flavor, and is often used for frying.

COCONUT MILK (THENGAI PAAL IN TAMIL): This creamy liquid is commonly used in South Indian curries and gravies, as well as some desserts, for its rich flavor.

TOOR DAL (THUVARAM PARUPPU IN TAMIL): This yellow split pigeon pea is commonly used in South Indian cooking for its nutty flavor and creamy texture. It's used to make sambar, rasam, and many other dishes.

MOONG DAL (PAYATHAM PARUPPU IN TAMIL): This small green lentil is used in many South Indian dishes, including dal, khichdi, and dosa batter.

CHANA DAL (KADALAI PARUPPU IN TAMIL): This split chickpea is commonly used in South Indian snacks and sweets, as well as in savory dishes like sambar.

MYSORE DAL (MYSORE PARUPPU IN TAMIL): This pink lentil is used in many South Indian dal dishes, and is also used as a thickener in some curries.

URAD DAL (ULUNDU IN TAMIL): This black lentil is commonly used in South Indian dishes like idli, dosa, and vada. It's also used for tempering and in spice blends.

HORSE GRAM (KOLLU IN TAMIL): This small, dark lentil is commonly used in South Indian dishes like kollu rasam and kollu thogayal.

GREEN GRAM (PAASI PARUPPU IN TAMIL): This small green lentil is used in many South Indian dishes, including dal, dosa batter, and payasam.

RED GRAM (TOVARUM PARUPPU IN TAMIL): This small, red lentil is commonly used in South Indian sambar, rasam, and dal dishes.

BLACK GRAM (KARUPPU ULUNDU IN TAMIL): This small black lentil is used in many South Indian dishes, including idli, dosa, and vada. It's also used for tempering and in spice blends.

BENGAL GRAM ( KADALAI IN TAMIL): This brown chickpea is commonly used in South Indian snacks like murukku, as well as in savory dishes like chana masala.

These lentils can usually be found at South Asian grocery stores or in the international aisle of larger supermarkets.