Frying mustard oils in indian tempering (tadka)
Many Indian recipes call for a quick frying of mustard seeds until they start popping. If the oil is really hot the mustard seeds pop right away - But as I'm always afraid letting my oil get to the smoke point, I sometimes add the mustard seeds when the oil is not hot enough, but then they change color but don't pop, even after 1 minute. Should I be waiting for them to pop at the risk of them burning?
Best Answer
You don't have to put the seeds after the oil heats up. I'm Indian and we put it with the oil and then turn the stove on, and when the seeds pop, its like a timer and tells us when the other stuff needs to be added
Pictures about "Frying mustard oils in indian tempering (tadka)"
Can we use mustard oil for tadka?
Just like most cooking oils, mustard oil has a diverse set of applications. You can use it to saut\xe9 or stir-fry vegetables, and its aromatic qualities make it perfect for heating spices and chilies for tadka\u2014the hot, seasoned oil that's used as a finishing touch for many dishes.Why is mustard used for tempering?
Besides enhancing the flavours of the dish, mustard can increase our appetite as well. The condiment has many medicinal properties and hence the mustard tempering must be added just before the dish is served. This adds more flavour and aroma to any dish and keeps it fresh as well.Is mustard oil good for Indian cooking?
"Nothing can beat mustard oil when it comes to traditional Indian cooking. Indian cooking takes time and mustard oil is the ideal medium as the food has to stay on the fire for a longer time," Dushyant Singh, who runs the OTH & Rustic Kitchen in Jaipur, told IANS.Which oil is best for tadka?
Olive oil breaks down at high temperatures, and for a successful tadka, the oil should be very hot. So I recommend neutral oils (such as a vegetable oil or grapeseed oil) or clarified butter for preparing a tadka.Types Of Tempering In Indian Cuisine | तड़के के प्रकार | Basic Cooking Recipe In Hindi | Varun
More answers regarding frying mustard oils in indian tempering (tadka)
Answer 2
I generally heat the oil and when its hot, remove the pan from heat or lower the heat to quite a bit while I add the mustard seeds. The mustard seeds do not need to cook or pop for more than 5-10 seconds, otherwise they'll burn. Mustard seeds are different to cumin seeds, which take just a bit longer to pop and fry. Also remember to keep the next ingredients ready to go in when you return the pan back to heat.
I also, do not like them popping out of the pan, so I just put the lid on the pan, but that's my personal preference. And remember, if they burn, you can always time it and learn how to cook it for lesser time :)
The reason why the spices are fried and not dry toasted is because traditionally, the "tadka" is supposed to be sizzling in oil when its added to the cooked curry or daal.
EDIT: How to tell when the oil is hot
- I would generally put my hand just over the pan and feel the pan's heat. I shouldn't be able to hold my hand over the pan but please be careful with this method.
- If the oil easily moves around the pan (like water) and coats the pan quickly
- You can try adding a few mustard seeds (3-4) and they should sizzle immediately after adding to the pan
Answer 3
As for your first concern of smoking point of oil, here's a handy trick: when you feel the oil is hot enough but are not sure, throw in just one mustard seed and see if it pops. If yes, add all your mustard seeds.
As for your second concern of burning the mustard seeds, the moment your seeds are popping, you should be ready to add onions or whatever your next ingredient is. This way the onions / second ingredients catch the sizzle of the popping mustard and bring down the temperature preventing the seeds from burning.
Popping of the mustard seeds is a must. Without this, the taste build up will not happen. In Indian cooking, the heating oil and adding the cumin / mustard and its popping is called, "Chaaunk" or "Tadka". This "Chaaunk" is the essence of Indian cooking.
Answer 4
it depends on oil you are using cooking in musturd oil requires you to take the oil to smoking point then reduce the flame wait for 30 secs and then add musturd seeds process is almost same for every oil with little variations.
the key is to reduce the flame and wait for few seconds to add the whole spices.
Answer 5
The seeds are not popping right way when you are adding indicates that the oil is not hot enough.Just lower the flame for some time.It wil slowly start to burst.Dont wait with the seeds in the oils at high flame as this can result in burning away of seeds
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Gagan Cambow, Drift Shutterbug, RODNAE Productions, Artem Podrez