Tadka (or simply ‘tempering’) is the art of enlivening the curry in the cooking process to glamourise it by adding fresh and dry spices for inviting tastes, vibrant colours and unique textures. Tadka is done either at the start of the curry cooking process or at the end, just before serving to enhance its presentation. Rich and signature curry dishes use ghee for tadka, whereas health conscious and established home cooking folks prefer coconut oil for superior results. For day to day cooking sunflower or groundnut oil is recommended. 

Mustard and cumin seeds are the most common ingredients to add for the tadka process. Want a special flavour and aroma to indulge? Add hing (Asafoetida) during takda, and see the difference! Be mindful that only certain recipes are suitable for adding hing during tadka. They add fabulous flavours, addictive texture and above all, are healthier for you too.

A typical tadka process for a simple vegetable or chicken curry is like this: heat ghee or oil in a pan and add a pinch of hing. Now sprinkle mustard and jeera seeds (around a teaspoon each). Then sliced green chillies and onions. Fry for a few minutes until the onions are golden colour and softened. Now add a sprig of sliced curry leaves followed by garlic-ginger paste. Let this mixture fry evenly with constant stirring. Add the three fine spices, turmeric, red chilli and coriander powders before pouring in the marinated chicken or nicely sliced vegetables. That’s it, your tadka is done, now cooking is what needed to complete a curry cooking experience!