Thousands of years before the West discovered browned butter, Indians used Ghee. With a delicious “nutty” flavor this is used to flavor and cook and season many dishes. In South Indian food, a rice is always mixed with a dollop if Ghee for the extra oomph before eating it with Sambar, Rasam, Kootus and similar.
One of my prep tasks every other month, when I take stock and supplement my spices and blends, is to make Ghee. Check out the simple video on how to do it in the Instant pot – equally easy on the stove top
Rooted in Rasam 
Leave a comment