Due to popularity of my previous blog post on the Indian pantry essentials, this list is for those interested in the next level of Indian cooking! Of course, this list is not exhaustive, and is based on the method of cooking I am most familiar with: south Indian cuisine.
The Indian Pantry Essentials part one is available here.
Now, onto the list.
Beyond the Indian Pantry Essentials:
Dried curry leaves
Ghee (clarified butter...substitute unsalted butter if necessary)
Cashews (raw, pieces, unsalted)
Almonds (raw, pieces, unsalted)
Chaat masala (not really a must have, but I love the taste...it goes back to the 90's when I first tasted it when my dad brought some home from a business trip to India)
Urad dal (black lentil, outer skin removed to leave white interior)
Moong dal (mung bean)
Coriander seeds (whole)
Poppy seeds (white)
Chana dalia (roasted gram
Rava (cream of wheat)
Atta (whole wheat flour)
Gingelly oil (light sesame oil - the Asian sesame oil is darker and has a different flavor)
Coconut milk (canned)
I hope to add to this list as items come to mind.
What about you? Indian food lovers, what would you recommend?