HOW TO TEMPER SPICES - A SOUTH INDIAN COOKING ESSENTIAL
KEY SPICES USED 
Tempering spices (known as "tadka" or "thalippu") is a foundational technique in South Indian cooking that enhances flavor, aroma, and depth in any dish.
QUICK TIPS FOR PERFECT TEMPERING
Prep Time: 02 mins
Cook Time: 05 mins
Servings: 04
INGREDIENTS:
2 tbsp Coconut Oil or Sunflower Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds (optional)
1/2 tsp Urad Dal (optional, adds crunch)
1/4 tsp Asafoetida (hing)
8–10 Fresh Curry Leaves (washed and dried)
INSTRUCTIONS:
1. Heat the Oil:
In a small pan or kadai, heat oil over medium heat.
2. Add Mustard Seeds:
Once hot, add mustard seeds. Let them pop (cover if needed).
3. Add Remaining Spices:
Quickly add cumin, urad dal, and asafoetida. Stir for a few seconds until aromatic.
4. Add Curry Leaves:
Be careful — they splatter! Toss in the curry leaves and sauté for a few seconds until crisp.
5. Use Immediately:
Pour the tempered oil and spices over your dish (dal, chutney, sambar, or poriyal). Stir and serve.
TIPS:
Always temper at the start or end — depending on the dish.
Use fresh curry leaves for the best aroma.
Never walk away — tempering happens fast and can burn easily.
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IN CONCLUSION
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