Tempering / Vagarenne /Tadaka

There are different versions of tempering.Depending on the dish you prepare you can choose the tempering you need.


South Indian dishes are always accompanied with tempering as it enhances the flavor of the dishes.This is similar to the red chili infused oils etc ,we find in different cuisines 


For the best effect prepare the dish and pour the tempering over it.


Basic Tempering
1 tsp ghee / oil.
1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 sprig curry leaves
asafoetida
1.Heat ghee/oil in a pan ,add asafoetida and mustard
2.After mustard sputters add jeera and curry leaves


Channa Dal Tempering
1 tsp ghee / oil.
1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Channa dal
1 tsp urad dal
1 sprig curry leaves
asafoetida
1.Heat ghee/oil in a pan ,add asafoetida and mustard
2.After mustard sputters add jeera and curry leaves
3.Add Channa dal and Urad dal till they turn golden brown.


Red chilli tempering 
1 tsp ghee / oil.

1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 sprig curry leaves

asafoetida

Red chilies as required.

1.Heat ghee/oil in a pan ,add asafoetida and mustard

2.After mustard sputters add jeera 

3.Once jeers sweels add split red chilies 

4.Add curry leaves curry leaves and fry till crisp.

Green chilli tempering 

1 tsp ghee / oil.

1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 sprig curry leaves

asafoetida

Green chilies as required slit into halves.
1.Heat ghee/oil in a pan ,add asafoetida and mustard

2.After mustard sputters add jeera 

3.Once jeers sweels add curry leaves curry leaves

4. Add green chilies and fry till crisp.

Garlic Infused tempering 

(as shown in pic)

1 tsp ghee / oil.

1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 sprig curry leaves

2 or 3 cloves garlic chopped

asafoetida

Red chilies as required.

1.Heat ghee/oil in a pan ,add asafoetida and mustard

2.After mustard sputters add jeera 

3.Once jeers sweels add split red chilies 

4.Add chopped garlic fry till fragrant.

4.Add curry leaves curry leaves and fry till crisp.