KITCHEN BASICS
The Art of Tadka (Tempering)
Tadka, oggarane, chaunk — the hot-oil finish that wakes up dal, sambar and chutneys.
The order matters
- Heat oil or ghee until it shimmers
- Add seeds first — mustard until they pop, then cumin
- Then dals like urad or chana, until golden
- Then dried chillies, curry leaves and hing
- Powders last, off the heat, for just a few seconds
Why powders go in last
Ground spices burn in seconds in hot oil. Taking the pan off the flame before adding red chilli or turmeric gives colour without bitterness.
Where to use it
Sambar, rasam, dal, curd rice, chutneys, upma and poha all finish with a tadka.
Shop the spices
Spice powder · 100 gTurmeric Powder
Bright, earthy haldi for daily cooking
Earthy, warm, slightly bitter
₹45
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