Thousands of different dishes have been developed using various combinations of the dozen-odd basic condiments. To the orthodox, a meal is pure only if cooked in ghee an emphasis that deriveg not just from its distinctive fullness and unique flavor but from its acclaimed preservative qualities. With rising prices, vegeta oils have replaced ghee in most homes restaurants. An important ingredient in several recipes, do also churned and salted or sweetened to and served in summer as a cooling d called lassi. Regional preferences, availability dictate the type used together with the wide range of ingr resulted in a bewildering variety, ranging from the thick tamarind-flavored sambhars of ,the south and the sweetish dals of Gujarat to the delicious maaki dal of North India topped , with fresh cream or butter.
Vegetables naturally vary with region and ,season.
The style of cooking is determined by cereal or main dish with which they are served. Deep-fried vegetable crisps are perfect accessories to the sambhar and rice of Tamil Nadu. The thick avial stew of Kerala cooked in coconut oil, or the kaottu in a coconut and gram sauce, are perfect for rice-based meals.