True flavour can be added to your food when you use different tempering techniques made in ghee or oil. Here are 6 different regional ways to add tadka in your food.
South Indian Tadka
Mustard seeds, curry leaves, hing, and red chillies are typically what's used for a South Indian tempering. You can use this tempering technique for dishes like cucumber raita, curd rice, and coconut chutney.
This is tadka that's used in common Bengali dishes. It is a mix of spices like fennel seeds, carom seeds, fenugreek, onion seeds, and mustard seeds. This is only tempered in mustard oil.
Non-Onion Garlic Tadka
In households where you don't eat a lot of onion and garlic, Jeera seeds, fennels seeds and hing is something that's trusted to add a little more flavour in food.
In Gujarati Tadkas it is common to put Haldi, hing, crushed ginger and chilli paste and tomatoes which adds colour to the food.
Kashmiri Tadka consists of garam masalas like cardamom, cinnamon, black pepper, and bay leaves. Use this tempering for your curries and dals.
Punjabi tadka is made with tomatoes, onions and green chillies. It's spicy and full of flavour which makes even the blandest ingredient exciting and yummy.
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