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Should I Dry Roast Pre-ground Spices ? |
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 Question:
If you have whole spices (e.g. coriander seeds) I think that you�re supposed to heat them in a hot dry pan & then grind them up, as I think this livens up the flavour of the spices a bit. But what if you have pre-ground spices? Should you still heat them in a dry pan? Would it have any benefit, or is it more likely that the spices would just burn?
Answer:
The answer to your question is no, you shouldn't heat up pre-ground spices, because you are absolutely right, they will simply burn. The ground spices have already gone through the dry roasting process when they were whole.
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Do not store open canned food in the can. Transfer the contents to another container, then cover and store in the fridge. 
South Indian food is largely non-greasy, roasted and steamed. Rice is the staple grain and forms the basis of every meal. It is often served with sambar a soupy lentil dish, dry and curried vegetables, a curd or yogurt dish called pachadi and this lentil soup. Rasam is similar to sambar, which is a thicker version with vegetables. Rasam can be served on its own.