Learn why wet curry leaves splatter in oil during tadka and how to handle them safely.
1 Answer
Wet curry leaves contain moisture that, when added to hot oil, rapidly vaporizes and causes the oil to splatter. This is because the water turns to steam almost instantly, forcefully ejecting oil droplets.
Detailed Explanation:
Tadka, also known as tempering or seasoning, involves heating oil or ghee and then adding spices and other ingredients like curry leaves. The high temperature of the oil is crucial for releasing the flavors and aromas of the spices. When wet curry leaves are introduced to this hot oil, the water content within the leaves quickly heats up and turns into steam. This rapid phase transition from liquid water to gaseous steam causes a significant increase in volume. The steam then violently erupts from the leaves, carrying tiny droplets of hot oil along with it. This is what causes the splattering. The amount of splattering is directly proportional to the amount of moisture present in the curry leaves. Drier leaves will cause less splattering, while very wet leaves will cause a significant amount.
Pro Tip:
To minimize splattering, thoroughly dry your curry leaves before adding them to the hot oil. You can pat them dry with a paper towel or even let them air dry for a short period. Alternatively, add a pinch of salt to the oil before adding the curry leaves; the salt helps to absorb some of the moisture and reduce splattering.