Discover how spices can still burn at low heat and what signs to watch for during tempering.
1 Answer
Yes, spices can burn even at low heat in tadka if not monitored closely or if the pan is too hot initially. The key is to use gentle heat and work quickly.
Detailed Explanation:
Tadka, also known as tempering, involves heating oil or ghee and then adding spices to infuse the oil with their flavor. The process is quick, but spices can burn easily because they are dry and delicate. Burning occurs when the spices are exposed to excessive heat for too long, resulting in a bitter or acrid taste that ruins the dish. Even at low heat, if the pan retains too much heat from previous cooking or if the spices are left unattended for even a short period, they can burn. The oil temperature should be just hot enough to sizzle the spices gently, releasing their aroma without scorching them. It's crucial to add spices in the correct order, starting with those that need more time to release their flavor and ending with those that burn quickly, like red chili powder. Constant stirring helps distribute the heat evenly and prevents spices from settling and burning at the bottom of the pan.
Pro Tip:
Always keep a small bowl of water nearby when making tadka. If you notice the spices are starting to burn, immediately add a splash of water to lower the temperature and prevent further burning. The water will evaporate quickly, leaving the flavors intact.