For some recipes they ask to fry in dry heat and others to fry in oil. What is the difference? Which one is better? frying in oil or dry heat.
Depends upon the recipe...whether you want to keep it for a long time or just use it within a few days. Normally red chilies are fried in a little oil to remove the raw heat. Even that is lightly fried if you want the recipe to be very hot and more if you want to avoid it too hot. Dals etc., are usually fried dry to make the podi last longer. Best to follow the recipe.
