Know whether to add dry red chilies before or after mustard seeds for the best tadka flavor.
1 Answer
Dry red chilies should be added *after* the mustard seeds in tadka. Adding them before can cause them to burn and turn bitter before the mustard seeds pop.
Detailed Explanation:
Tadka, also known as tempering or seasoning, is a crucial technique in Indian cooking that involves heating oil or ghee and then adding spices to infuse the oil with their flavors. The order in which you add the spices is critical to achieving the desired taste.
Mustard seeds need to be heated until they pop, releasing their nutty and pungent flavor. This happens relatively quickly. Dry red chilies, on the other hand, are more delicate and can burn easily if exposed to high heat for too long. Burnt chilies impart a bitter and unpleasant taste to the entire dish.
Therefore, the correct sequence is to first heat the oil or ghee, then add the mustard seeds and wait for them to pop. Once the popping subsides, you can add the dry red chilies. This allows the chilies to infuse the oil with their flavor and aroma without burning. You can also add other ingredients like cumin seeds, asafoetida (hing), or curry leaves at this stage.
Pro Tip:
To prevent the chilies from burning too quickly, you can briefly soak them in warm water for a few minutes before adding them to the hot oil. This will help them soften slightly and release their flavor more gently. Remember to pat them dry before adding them to the oil to avoid splattering.