OIL & FLAVOURS
Every connoisseur of food knows that in South Indian cooking flavour and smell of cooking oil plays a vital role. Each oil has its flavour and smell adding enhancing the final form of the food.
Sesame oil is prominently used in vatha kuzhambu and yenna kathirakai. Without a flavourful oil, these dishes cannot be cooked to their true sense.
Coconut oil is used in aviyal and kerala style gravies. It takes out the spiciness adds a mellow flavour to the gravy.
HOW CERTAIN OILS CAN ADD A SUBTLE FLAVOUR AND TAKE YOUR FOOD A LEVEL HIGHER
Down south, a lot of people prefer to add filtered peanut oil to their curries, for its nutty flavour.
Mustard oil is preferred in a lot of Bengali dishes for their slightly pungent and spicy flavour.
Olive oil is used to enhance the flavour of Mediterranean food. Olive oil dipping is popular all over Europe
