Do you know, there is a technique that I use in my Indian recipes that wakes hunger in everyone at home? It naturally pulls the humans in my house straight into the kitchen and makes them ask, “Is lunch ready?” “Is dinner ready?” Every. Single. Time. Well… this simple technique is called tempering.
It amazes me how something that takes less than a minute can create such a powerful reaction. The moment mustard seeds start popping in hot oil, and curry leaves starts sizzling — the entire house changes. Be it Sambar or a simple Khichdi The aroma travels faster than any announcement I could ever make. Suddenly, footsteps approach the kitchen, and everyone is hungry.
My trick to make cooking faster and even more flavourful is to make a batch of tempering and store it. This not only speeds up your cooking but also infuses the spices’ aroma into the oil, taking your dishes to the next level.
A Brief History of Tempering
Tempering — known as tadka, thalippu, popu, oggarane, phoran, or chaunk — is an ancient Indian culinary technique. For centuries, cooks used it as a way to extract the maximum flavour and medicinal properties from spices.
Because India has always used food as medicine, heating spices in fat was a natural discovery. It allowed the essential oils in mustard, cumin, fenugreek, and curry leaves to release fully, making their nutrients more available to our bodies to absorb.
Even today, from Kerala’s coconut-oil-based curry leaf tempering to North India’s cumin-in-ghee tadka, the technique forms the flavour backbone of countless recipes.
The Science Behind Tempering
When spices hit hot oil or ghee:
- Essential oils unlock, releasing aromas and antioxidants
- Fat acts as a flavour carrier, spreading the aroma evenly through the dish
- Nutrient become more absorbable as many spices have fat‑soluble nutrients and active compounds
- The senses activate, preparing your brain and gut for food
Some Common Tempering Techniques
| Tempering Type | Ingredients | Fat Used | Cuisine | What It Adds |
|---|---|---|---|---|
| Mustard–Curry Leaf | Mustard, red chilli, curry leaves, fenugreek | Coconut/veg oil | South Indian curries | Bright, citrusy |
| Ghee Cumin | Cumin, curry leaves, red chilli | Ghee | North Indian | Warm, nutty |
| Hing Tadka | Mustard/cumin, hing, chillies | Ghee/oil | All regions | Umami, digestive |
| Garlic Tadka | Garlic, cumin/mustard | Ghee/oil | All regions | Punchy aroma |
| Urad Dal Tadka | Urad dal, mustard, chilli | Coconut/sesame | South India | Texture + crunch |
| Ginger-Chilli | Fresh chilli, ginger | Ghee/oil | All regions | Fresh heat |
Make Ahead Tempering oil
A fragrant, deeply flavoured oil that instantly elevates curries, stir-fries, dals and yogurt-based dishes.
Ingredients
Basic Ingredeints
- 1 cup of any neutral oil
- 1 tbsp mustard seeds
- 6–8 dry red chillies
- 1 handful fresh curry leaves
For Yogurt curry /fish curry
- ½ tbsp fenugreek seeds
For khichdi
- ½ tbsp black pepper corns seeds
- ½ tbsp cumin seeds
Instructions
- Heat the oil on medium heat until it starts to shimmer.
- Add the mustard seeds and any optional seeds you’re using. Cover the pan with a lid to avoid the spluttering. Once you hear the mustard seeds popping — and the popping begins to slow down — move to the next step.
- Drop in the dry red chilies and curry leaves. They will crackle happily and release their aroma instantly. Make usre you cover it pan with a lid immediatly to avoid the oil splattering.
- Turn off the heat and remove the lid and let the oil cool down completely.
- Pour the cooled oil along with the spices into a clean glass jar.
- You can start using it immediately.
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Tips & Tricks for the BEST Tempering
- Add spices in the right order: seeds → chillies → leaves → powders.
- Don’t burn spices — bitterness ruins the flavour.
- Use ghee for warmth, coconut oil for freshness.
- Add tempering at the end for yogurt or coconut-based curries.
- Use a splatter screen: To keep your stovetop and counters clean and avoid burns, place a splatter screen over the pan while tempering — especially when the oil is very hot.
- Batch tempering mix: Make a batch of your frequently used tempering mix (whole seeds like mustard, cumin, fenugreek, and dried red chilies) and store it in a clean mason jar. It’s convenient, saves time, and keeps your kitchen ready for quick flavor boosts.
Call to Action
If you try this make-ahead tempering oil or use any of the tempering ideas above, leave a comment or share pictured and tag me on Instagram @platefullofyumm! I’d love to see how you bring this simple-but-mighty technique into your everyday cooking.