Tempering in action
My last two posts Tempering/Seasoning de-constructed – Part I and Tempering/Seasoning de-constructed – Part II were about the concept of “tempering” with respect to South Indian food. In this blog, I want to bring your attention to the various kinds of tempering that I have used in the recipes already presented on this blog. You will see that tempering spices are never used one at a time but as a combination that works uniquely for each dish.

Examples of tempering :
1. For Rasam
Core ingredients : Butter/oil/margarine, turmeric, asafoetida, cumin seeds, mustard seeds, curry leaves (fresh or dry)
Optional : slightly crushed garlic
Recipe : Rasam or saaru
2. For Sambhar
Core ingredients : Vegetable oil, turmeric, asafoetida, mustard seeds, fenugreek seeds, urid dal, channa dal, curry leaves (fresh or dry), dried red chillies
Recipe : Daikon sambhar
3. For palya or cooked vegetable
Core ingredients: Vegetable oil, turmeric, mustard seeds, cumin seeds, dried red chillies
Recipe: Cooked greens with lentils
4. For uppittu or semolina porridge
Core ingredients: Vegetable oil, mustard seeds, turmeric, cumin seeds, curry leaves, channa dal
Extra ingredients : Freshly grated ginger, fresh green chillies
Recipe: Upma or uppittu
5. For usli or boiled lentil snack
Core ingredients: Vegetable oil, mustard seeds, turmeric, curry leaves
Recipe : Kadlekai or peanut usli
6. For bajji or cooked, mashed vegetables
Core ingredients: Vegetable oil, turmeric, asafoetida, mustard seeds, urid dal, channa dal, curry leaves
Recipe: Badnekai or eggplant bajji
7. For bhath or mixed rice
Core ingredients: Vegetable oil, turmeric, asafoetida, mustard seeds, curry leaves
Recipe: Methi-aloo bhath
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