The Art of South Indian Tempering

A yogurt-based pacchadi/chutney made with quintessentially South Indian tempering / tadka - note the roasted dals added for extra crunch!

In four South Indian languages:

Popu / Thalimpu (Telugu)

Oggarne (Kannada)

Thalippu (Tamil, Malayalam)

What is Tempering?

In Indian cuisine, tadka or tempering is an essential technique used to extract the flavor of spices! Spices can be ground, or roasted or bloomed to bring out the essential oils stored inside. While roasting and grinding are used when strong flavors are needed, blooming / tempering of spices in a tadka is a more gentle coaxing!

Tadka enhance the flavors of various dishes gently. By blooming spices in fat (usually oils or ghee), essential oils in spices are brought out. The essential oils in spices are THE flavor and aromatic compounds.

South Indian Tempering

What sets South Indian tadka apart is its distinct combination of ingredients and the unique texture it creates. The key ingredients used in South Indian tadka or tempering are typically mustard seeds, cumin seeds, curry leaves, dried red chilies, urad dal (husked, dried, split black gram), chana dal (husked, dried, split chickpeas) and sometimes asafoetida. These ingredients are carefully selected to bring out not only the flavors and aromas but also to add texture that defines South Indian dishes.

One notable characteristic of Indian tadka is the crackling and popping sound that occurs when the mustard seeds and other spices when added to hot oil. Exercise caution! This creates a tantalizing aroma that fills the kitchen and is very nostalgic for several Indian and South Asian households. 

The texture of South Indian tadka is also distinctive. The mustard seeds, urad and chana dal provide a slight crunch, while the curry leaves impart a delicate crispness. The combination of textures adds depth and dimension to the dishes, creating a delightful sensory experience.

Where is it used?

When added to a variety of South Indian dishes like sambar, rasam, and chutneys, the tadka infuses the dish with its bold flavors and aromatic notes. The sizzling tadka is typically poured over the cooked dish just before serving, ensuring that the flavors remain fresh and vibrant. There's nostalgia attached even for this sizzling sound :)

South Indian tadka not only enhances the taste and aroma of the dish but also adds visual appeal with its vibrant colors and textures. It is a testament to the attention to detail and craftsmanship that goes into South Indian cooking.

Whether you're enjoying a comforting bowl of sambar, dal or a tangy rasam, the distinctive tadka adds that extra touch of flavor and texture that makes South Indian cuisine truly special. It is a testament to the rich culinary traditions and the skillful use of spices that define the region's diverse and flavorful cuisine.

A quintessential South Indian dabba

top, going clockwise - mustard seeds, cumin seeds, turmeric, red chilli seeds, chana dal, urad dal, black pepper (middle)

We call this a popu dabba because it comes out when you make popu ('tadka' in Telugu). The ingredients are quintessentially South Indian 🤎✨

There's also a seasonal rotation between mustard seeds, dried ginger and coriander seeds based on the frequency of dishes we make.

Amma's popu for a lot of dishes involves urad dal - and sometimes chana dal - especially when she wants to bring a beautiful crunch to the dish (like poha or a dal).

Notice how she uses one of these containers to save all the seeds of red chilies. These are leftovers from chillies she uses in popu/tadka.

She uses these saved seeds often to bring heat to dishes like charu/saaru/rasam and dals, especially when these dishes don't involve the use of green chilies! 🌶️