Tadka (Oggarane): 5 Rules for Perfect Tempering

Good tempering is the difference between a dal that tastes flat and one that tastes finished. In Kannada it is called oggarane: whole spices bloomed in hot oil or ghee and poured over a dish, or used as the first step before anything else goes in the pan. It takes under a minute, which is exactly why it is easy to rush.

What is tadka?

Tempering releases the flavour locked inside whole spices. Heat opens them up, and the fat carries that flavour through the whole dish. A South Indian tempering usually means mustard seeds, urad and chana dal, dry red chillies, curry leaves and a pinch of hing.

The 5 rules of perfect tadka

1. Heat the oil first

The oil should be hot but not smoking. Drop in one mustard seed: if it sizzles at once, the oil is ready.

2. Mustard seeds go in first

Wait until they splutter and pop. Unpopped mustard tastes bitter and raw. Keep a lid in your other hand; they jump.

3. Then the dals

Add urad dal and chana dal and stir until they turn light golden. They add a nutty crunch, especially in upma and avalakki.

4. Chillies and curry leaves next

Dry red chillies need only a few seconds. Curry leaves will crackle loudly, so stand back. Fresh leaves give far more aroma than dried.

5. Hing goes in last

Asafoetida burns in two or three seconds. Add a pinch, stir once and take the pan off the heat.

Oil or ghee?

Use coconut oil for coastal dishes and gojju, groundnut oil for everyday palya and chutney, and ghee for bisi bele bath, sambar rice, dal and sweets. Ghee tolerates less heat, so keep the flame a little lower.

When to add the tadka

For chutneys, rasam and dal, pour it over the finished dish just before serving so the aroma is fresh. For upma, palya and rice dishes, make the tadka first and build the dish on top of it.

Conclusion

Once the order becomes habit, every dal, palya and chutney tastes finished. Practise on a simple dal this week, then use it in our recipes.

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