Cooking tips
South India is also known for its natural beauty as well as food. Most of the dish here is used to make pulses, rice, coconut and some spices. The taste of sambar, idli, dosa, uttapam, coconut and many types of chutis is amazing. This is not only the choice of people across the country but not only South. Paniram and Adi in Tamil Nadu, Neer Dosa in Karnataka and Appam and Puttu in Kerala are known for their diet for their diet.
Many of you love South India food. But when it comes to making it at home. So many things like dosa and idli are not able to make themselves properly or its taste does not come right. In such a situation, if this happens to you too. So there may be some mistakes made while making the dish behind it. Let’s know about this in this article
Do not make this mistake while making sambar
If the taste of sambar is not coming right. So behind this, Sambhar spices have not been put in the right amount. Many people buy cheap sambar masala from the market, which is neither fresh nor its test is correct. In such a situation, the taste of sambar can fade. Therefore, take care of the right quantity and quality. You can make red chillies, coriander, fenugreek, gram dal, urad dal, asafetida, curry leaves and coconut at home after frying them.
Pouring
Rasam is a light and sour soup. Which is used to make tomatoes and spices. While making it, too much spices should not be used. Because it can taste bitter. By adding less tomatoes and tamarind, it can be right.
Do
Tadka is very important in South Indian dish. Many people only add mustard seeds and forget to add the rest of the spices. Which does not taste right. Therefore, use coconut oil or ghee while applying tempering. You can also add mustard, asafetida, curry leaves, dry whole red chillies and fenugreek seeds in some dish. This will increase the taste of sambar.
South Indian Dish (Credit: Getty Images)
Idli batter
Idli’s softness depends on the batter. Sometimes, idli can become a taste or sour in taste due to not paying proper attention to the quantity of rice and lentils. Therefore, while making idli batter, keep 3: 1 fibers ie rice: urad dal. Keep the batter covered in a warm place for 8 to 12 hours so that it becomes a good firm. In cold weather, during the day, you can keep in the sun for some time in the afternoon.
Do not make this mistake while making dosa
The batter should not be too thick or thin while making a dosa. Dilute the batter so much that it spreads easily on the pan. But do not flow with the pan. Whisk it well before using the batter. Along with this, the dosa is not made properly due to lack of grease on the pan. It will be more right to use non stick pan for this. The batter should be firmly firm.
Coconut chutney
Coconut chutney South India is an important part of eating. But sometimes its taste does not seem right. In such a situation, keep in mind that it is very important to add tempering. After making a paste of coconut sauce, prepare its temper. For this, make chutney by mixing green chillies, roasted gram dal, ginger and a little curd. It is also important to apply mustard, curry leaves and asafetida.