» 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.

Tempering for rasam – Margarine, turmeric, curry leaves, asafoetida, mustard seeds, garlic, cumin seeds

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