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Epicurious

Ghee (Indian Clarified Butter)

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Indian Clarified ButterCN Digital Studio

South Indians don't use ghee in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their parboiled rice and dhal. The first step of a Sadhya is mixing ghee, rice, dhal, crushed pappadam, and a little salt. This mixture is eaten by hand and forms the first bites of the Sadhya. This recipe is part of our menu for Sadhya, a South Indian feast.

Cooks' Notes:

•Ghee keeps, chilled, 6 months.

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