This is a visual reference of the most common ingredients I use to cook. I will be updating this list as I post.
black mustard seeds
Curry Leaves – Murraya koenigii. Used for tempering and flavoring dishes. When fried in oil they have impart a very earthy and slightly spicy flavor to the dish
dry shredded coconut. Many Indian stores sell frozen fresh dessicated coconut. Dry coconut is good for toasting, and can be then be ground to be part of the sauce. It gives the dish a caramel flavor.
Habanero – Capsicum chinense. Very hot (Scoville units – 100,000 to 350,000). That means about 15 times hotter than an average jalapeno. Before cutting apply little oil on hands. If you are absolutely novice use gloves. After cutting it is very advisable to wash hands with soap.
raw mangoes (Mangifera indica). Unripe mangoes are considered as vegetables, they have a very tarty flavor and are used extensively in pickles and curries. Also used for summer drinks and condiments.
red onions – used extensively in Indian food for making sauces and tempering.