Rice and grains
Sona masoori for everyday meals, idli rice and urad dal for batter, poha, and rice flour. A separate short-grain rice makes a real difference for sambar rice and curd rice.
Dals and lentils
Toor dal for sambar, urad dal (whole and split) for idli batter and vadai, chana dal for chutneys, and moong for rasam.
Spices and tempering
Mustard seeds, curry leaves (fresh when available), dried red chilies, hing, and urad dal for tadka. Sambar powder and rasam powder from MTR or Sakthi are the go-to blends.
Fresh and frozen
Fresh curry leaves, frozen coconut, fresh coconut when we can source it, tamarind paste, and frozen dosa batter for busy weeks.