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Before mixers and blenders, every home had a flat granite stone and a cylindrical roller. Freshly grinding spices (coriander, cumin, turmeric) releases essential oils that powdered spices lack. Many traditional homes still grind chutneys on stone because the friction does not "heat" the herbs the way a steel blade does.

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Here, rice is the hero. The flavors are dominated by coconut, tamarind, and fermented lentils. Think of the iconic Dosa, Idli, and tangy Sambar. The use of curry leaves and mustard seeds tempered in hot oil is a signature technique. Before mixers and blenders, every home had a