How does the process of tempering in indian dishes generally work?
I am trying to understand the tadka (tempering) technique or procedure Indian meals. Is the a specific order in which spices go in in order to avoid overcooking some which are more delicate? I understand that for example the cumin seeds will usually go in first. Some tadka also include cilantro - that would obviously go in towards the end. Is there a general procedure to follow? I would also be happy for some book tips that focus on the techniques used in Indian cuisine, not just concrete recipes.
Best Answer
The general rule of thumb is to put spices that burn easily in the end. Black mustard seeds are often added, in which case add the mustard seeds to hot oil first. Once the mustard seeds stop popping, turn the heat down, add urad dal (white lentil), dried red chillies, cumin, and turmeric. Of course, your tadka may not have all ingredients that I've listed (or may have others that I haven't). I generally add turmeric last because it burns the most easily. South Indian tadkas often add fresh curry leaves. Those can be added right after the mustard seeds (they splatter, so one has to be careful).
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During tempering, the fat content is satiated by the oil, and when it is heated with the spices, a breakdown takes place and the released vitamins are absorbed by the oil or ghee. This, when consumed, makes it easier for the body to process these vitamins.How do you temper Indian food?
Tempering Spices, Step-by-StepWhat is tempering process in cooking?
Tadka translates as "tempering." It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish.What is the purpose of tempering food?
Tempering has as objectives to ensure product quality and appearance, to allow the treatment of liquid chocolate for different applications (eg demoulding), to ensure viscosity control and to meet the requirements for the net weight. Tempering is also the controlled thawing of meat.What is \
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