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| Ingredient | Role | Local Variations | |------------|------|------------------| | | Neutral base that lets spices shine. | Coconut oil for coastal recipes (e.g., fish fry). | | Rice Flour | Gives a light, crispy coating without heaviness. | Use a mixture of rice and maida for extra crunch in murukku . | | Black Pepper & Red Chili Powder | Core heat profile of Tamil cuisine. | Substitute with Sambar powder for a tangy twist. | | Curry Leaves | Aromatic signature; releases a nutty perfume when fried. | Add a pinch of asafoetida (hing) for extra depth in vegetarian fritters. | | Tamarind Paste | Balances oil richness with subtle sourness. | Mix into batters for fish or shrimp fry for a tangy glaze. |