Tempering Ingredients

Tempering ingredients 

Today I’m posting a special post which is not a recipe but plays an important role in Indian cooking to enhance the flavours of the dish. There are so many variations to prepare tempering  Which totally depends on the recipe. Here I present regular tempering ingredients which I use in my cooking. Njoy Cooking, Serving n Savoring!

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Sambars and stews: Mustard seeds, fenugreek seeds and asafoetida .

Rasams and any curd chutneys: Mustard and cumin along will asafoetida .

Dals: Mustard, cumin, red chillies , curry leaves and asafoetida 

Chutneys/pachadi: Black gram, mustard and asafoetida (Cumin optional).

South Indian Curries: Mustard seeds, cumin seeds, Bengal gram, black gram husked , red chillies, curry leaves and asafoetida.

Rice varieties: Same tempering as curries. In addition to that peanuts and cashews are added. * All the tempering ingredients are sautéed in oil/ghee.

Tempering ingredients of my cooking :

Mustard,Cumin, Bengal gram,Black gram,Hing,Red chillies,Curry leaves ,Fenugreek seeds.

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