Art of Seasoning (for novice cooks)
Basic seasoning for most South-Indian dishes
1. Heat oil (not too much)
2. Drop few mustard seeds to check if seeds sputter & pop indicating oil is sufficiently warm
1/
Basic seasoning for most South-Indian dishes
1. Heat oil (not too much)
2. Drop few mustard seeds to check if seeds sputter & pop indicating oil is sufficiently warm
1/
Art of seasoning
3. Add TSP of mustard seeds-do not overburn seeds-by either leaving it too long or adding to very hot oil (unlike bottom left video)
4.Add TSP of cumin seeds and urad dal
5.Add green chillies (based on your spice taste)
2/
3. Add TSP of mustard seeds-do not overburn seeds-by either leaving it too long or adding to very hot oil (unlike bottom left video)
4.Add TSP of cumin seeds and urad dal
5.Add green chillies (based on your spice taste)
2/
Art of seasoning:
6.Add red chillies (optional for some dishes)
7.Add chopped ginger (often ginger can supplement for spice from green chillies)
8.Drop few curry-leaves
9.Optional – add asteofidita powder
To this seasoning, you can add other items
6.Add red chillies (optional for some dishes)
7.Add chopped ginger (often ginger can supplement for spice from green chillies)
8.Drop few curry-leaves
9.Optional – add asteofidita powder
To this seasoning, you can add other items
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