What role do tamarind and curry leaves play in South Indian cuisine?

Tamarind and curry leaves are indispensable ingredients in South Indian cuisine, adding tanginess and aroma to various dishes. Tamarind is commonly used in preparing sambhar, rasam, and tangy chutneys. Its sour flavor profile balances the richness of spices and lentils, lending a distinct taste to South Indian dishes. On the other hand, curry leaves, when tempered in hot oil, release a fragrant aroma that enhances the overall flavor of curries, rice dishes, and stir-fries. Together, tamarind and curry leaves contribute to the complexity and depth of South Indian flavors.