Know how long to fry curry leaves in tadka to get maximum flavor without burning.
1 Answer
Fry curry leaves in tadka for approximately 10-15 seconds, or until they become crisp and fragrant, but not burnt. This releases their essential oils and flavor.
Detailed Explanation:
The ideal duration for frying curry leaves in tadka is crucial for achieving the desired flavor profile. When added to hot oil, curry leaves should be fried until they become crisp and aromatic. This process typically takes around 10-15 seconds. The heat helps to release the essential oils within the leaves, infusing the oil with their distinctive flavor. Over-frying can lead to burnt leaves, which impart a bitter taste to the tadka. Conversely, under-frying will not fully release their flavor. Watch closely for the leaves to change color slightly and become noticeably fragrant. The sizzling sound will also diminish as the moisture evaporates. This indicates they are ready.
Pro Tip:
Always add curry leaves to the hot oil carefully, as they can splatter. Consider using a splatter screen or standing back slightly to avoid burns.