Kitchen Hacks To Cook South Indian Dishes

Banana stems in South Indian cuisine can be preserved by soaking them in tamarind water instead of buttermilk, preventing them from turning black.

Deep-fried snacks, like bondas, can be enhanced by adding dates to the urad dal mixture, resulting in a subtle sweetness.

Dahi vadas can be enhanced with roasted cumin seeds, replacing the usual spicy and tangy chutneys, enhancing the dish's aroma and taste.

For a delicious beetroot stir fry without grated coconut, consider using roasted gram powder for a unique aroma and texture.

To ensure crispy dosas, rub tamarind and oil mixture or use onion on a hot tawa to prevent sticking and ensure perfect results every time.

While preparing Idli Podi, avoid burning spices, over-roasting dal, not cooling ingredients, grinding too fine, using low-quality ingredients, and not storing properly.

Create coconut rice using fluffier jasmine rice and full-fat coconut milk, seasoning well, and cooking on low-medium flame for even texture and avoid high flames for overcooking.