What is the correct stage to add the 'tadka' to Sambar for maximum aroma? Find out if you should cover it immediately after tempering.
1 Answer
Add the tadka to the Sambar at the very end of the cooking process, just before serving, to preserve its aroma. Cover the Sambar immediately after adding the tadka to trap the flavors.
Detailed Explanation:
The 'tadka,' also known as tempering, is a crucial step in making Sambar, as it infuses the dish with a rich and aromatic flavor. The correct timing is essential to maximize its impact. Adding the tadka at the end, after the Sambar has fully cooked, ensures that the spices in the tadka retain their volatile oils and aromas. If added earlier, the flavors can dissipate during the long cooking process.Here's a step-by-step breakdown:1. Prepare your Sambar base: Cook the lentils and vegetables as per your recipe.2. Prepare the tadka: In a separate small pan, heat oil or ghee. Add mustard seeds, cumin seeds, dried red chilies, asafoetida (hing), and curry leaves. Allow the mustard seeds to splutter and the other spices to release their aroma.3. Add the tadka to the Sambar: Pour the hot tadka over the cooked Sambar.4. Cover immediately: Immediately cover the pot with a lid to trap the aroma and flavors within the Sambar. Let it sit for a few minutes before serving. This allows the flavors to meld together beautifully.
Pro Tip:
Use ghee (clarified butter) instead of oil for the tadka. Ghee adds a richer, nuttier flavor that complements the Sambar beautifully and enhances the overall aroma.