Tempering is the frying or dry roasting of spices (and sometimes other ingredients) to be added at some point in the cooking of a dish. Tadka is the term used when they're added at the finish in Indian cooking. (I'm not sure if the term"tadka" only refers to them being added at the finish though, but that's often when it's done.) South Indian cooking often uses fried dal as a spice. And it's not dal that's already been cooked; it's just raw dal that gets fried.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Tempering is the frying or dry roasting of spices (and sometimes other ingredients) to be added at some point in the cooking of a dish. Tadka is the term used when they're added at the finish in Indian cooking. (I'm not sure if the term"tadka" only refers to them being added at the finish though, but that's often when it's done.) South Indian cooking often uses fried dal as a spice.
Tempering is the frying or dry roasting of spices (and sometimes other ingredients) to be added at some point in the cooking of a dish. Tadka is the term used when they're added at the finish in Indian cooking. South Indian cooking often uses fried dal as a spice.
-
Similar Content
-
- 49 replies
- 31,991 views
-
- 640 replies
- 124,504 views
-
- 9 replies
- 1,338 views
-
- 134 replies
- 72,595 views
-
- 11 replies
- 515 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
