What is the best oil for cooking South Indian cuisine?

Not only in South Indian cuisine, but even in Indian and continental cuisine , different oil is required for different dishes. If you want to make Puliyodarai or puliyogare (Tamarind rice) or Vathal Kuzhambu, a variety of sambar, Gingily oil is a must. For Pongal ( Kichdi) pure ghee is a must. For avial, a type of gravy based side dish made from Dahi, coconut and vegetables, coconut oil is a must. Rest any other sambar or vegetable you can make with any oil except kadwa thel, that is mustard oil.

The important part of healthy eating is keeping food safety. Such as bacteria and viruses, spread throughout kitchen, cutting board, grocery bags and bring food from outside. We have taken some preventing precocious like food and vegetables clean water before cooking like cleaning the surface of the kitchen, Before going to cooking vegetables and taking fruits, hands washed before and after preparing food. Hands should be clean by shops and liquid.

And also vegetables and fruits before going to cook and preparation should be washed with warm water or cool water so that cleanliness and safety and that helps too Prospect from bacteria and viruses inflowing virus from outside area.. And also so many ways protect food, fruits and vegetables from bacteria and viruses and various infections etc.,

Coconut oil and groundnut oil are the best ones that enhances the taste of south Indian cuisine.

- coconut oil -

Cold squeezed oil are acquired through squeezing the seeds,nuts or natural products by utilizing mechanical extraction under lower temperature. so no loss of nutrition,no nutrients and proteins misfortune. Coconut oil lessens heat from our body.

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Also Read- Where is Pure Desi Cow Ghee available in Pune?