When is it best to add green chilies during tempering?

Question

Find out the right time to add green chilies in tempering to balance spice and preserve aroma.

Answer 1

It's best to add green chilies during tempering when the oil is hot but *before* adding other spices. This allows their flavor to infuse the oil without burning.

Detailed Explanation:

Tempering, also known as 'tadka' or 'chaunk,' is a cooking technique common in Indian cuisine where spices are briefly roasted in hot oil or ghee to release their flavors. Adding green chilies at the right time is crucial for achieving the desired level of spiciness and aroma.

Here's a step-by-step breakdown:

1. Heat the oil or ghee in a pan over medium heat. The oil should be hot enough to sizzle gently when a spice is added.
2. Add the green chilies, either whole, slit, or chopped, depending on the desired level of heat.
3. Sauté the chilies for a short period, usually 10-20 seconds, until they release their aroma and slightly change color. Be careful not to burn them, as this will result in a bitter taste.
4. Immediately add the other spices, such as mustard seeds, cumin seeds, asafoetida, and curry leaves, following the recipe instructions.
5. Pour the tempered spices over the dish you are preparing.

Adding the chilies before other spices allows their flavor to fully infuse the oil, creating a more balanced and flavorful tempering.

Pro Tip:

To control the heat level, remove the seeds from the green chilies before adding them to the tempering. Leaving the seeds in will result in a spicier dish. Also, always stand back when adding chilies to hot oil, as they can splatter.