Here are the six essential ingredients that define its authentic taste.

Mustard Seeds are a key tempering spice. they add a nutty, pungent aroma to dishes like sambar, rasam, and curries.

Curry Leaves, these aromatic leaves are used fresh and sizzled in hot oil to infuse dishes with a distinct, earthy fragrance.

Dried Red Chilies, integral for heat and color, these chilies are often roasted or tempered in oil to release smoky, spicy notes.

Coconut, used in grated, paste, or milk form, adds richness and a mildly sweet flavor to chutneys, stews, and desserts.

Asafoetida, a small pinch of this pungent spice, enhances flavor and aids digestion, especially in dals and vegetarian dishes.

Tamarind pulp gives that signature tangy kick to sambar, rasam, and various chutneys, balancing heat and spice.