How to flavour a dish with Tempering /Tadka /Popu

The aroma of Tempering (Tadka or Popu in Telugu)can make us salivate even from a distance. With the aroma of Tadka, we feel hungry and make us get ready for lunch or dinner. The Tadka in ghee or oil whatever it is, it has its peculiar taste and smell which defines Indian cuisine. To give mouth-watering taste and visual appeal to your dish Tadka gives a complete sense. Let's check the Tadka ingredients which are required.

Ingredients :

Black gram dal: 2 spoons

Yellow split lentils: 2 spoons

Mustard seeds:  2 spoons

Cumin: 1 spoon

Oil: 2 spoons

dry red chilies: 4

Asafoetida: pinch

Vellulli (Garlic): little

                                    

Method : 

Take a pan add oil, let it heat first once it gets very hot then reduce to medium then add all the spices in order like black gram dal, yellow split lentils), later add mustard seeds, Cumin. Finally, add asafoetida or Garlic. Let the mustard seeds and Cumin pop up in oil. Once the Tempering is done, it will change its color to golden color. Then remove from a gas stove, add to the dish required.

Things to remember :

In the method of Tempering few things you should remember always 

1. The key to Tadka is mainly heat control.

2. Follow the order of adding spices.

3. Oil should be medium(2 to 4 spoons depending on the quantity of food you make)

4. For dal, it is better to add Tadka at the end, For Curry, it is better to add at the start. For sambar and rasam, it is better to add Tadka at the end which gives a different aroma to the dish.

5. You can use ghee for Tadka in making of dal, which gives an excellent taste to the dish.

So, try what I suggested here...enjoy its aroma, taste, and nutritional benefits too!!!