Learn how garlic adds depth and aroma during tempering and why it’s key for flavor enhancement.
1 Answer
Garlic in tempering infuses oil with its pungent flavor, which is then used to season the entire dish, adding depth and aroma. It also contributes a slightly crispy texture when cooked properly.
Detailed Explanation:
Tempering, also known as 'tadka' or 'chhonk,' is a cooking technique common in Indian cuisine where spices are briefly roasted in hot oil or ghee to release their flavors. Garlic plays a crucial role in this process. When added to hot oil, the garlic's compounds break down, releasing its characteristic aroma and flavor. This infused oil then acts as a flavorful base for the entire dish. The garlic itself also undergoes a transformation, becoming slightly crispy and adding a textural element. The key is to cook the garlic until it's fragrant and lightly golden brown, but not burnt, as burnt garlic can impart a bitter taste. The flavored oil is then poured over the dish, infusing it with the essence of the garlic and other spices used in the tempering process. This technique is used to enhance the overall taste and aroma of dishes like dals, curries, and vegetables.
Pro Tip:
To prevent garlic from burning quickly, start with medium heat and add a pinch of salt to the oil. The salt helps to regulate the temperature and prevents the garlic from browning too rapidly.