"Oggarane" redirects here. For the 2014 Kannada film, see Un Samayal Arayil.
"Tadka" redirects here. For the Indian film, see Tadka (film).
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.[1] Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew).[2]
Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan
Some Indo-Aryan and Dravidian languages use a form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root vyághāra- "sprinkling over":
^Kapoor, Badrinath (2006-09-01). Brihat Pramanik Hindi Kosh (in Hindi). Lokbharti Prakashan. ISBN978-81-8031-057-7.
^Tiwari, Udai Narain (1954). Bhojapurī bhāshā aura sāhitya (in Hindi).
^Bahri; Hardev, Dr. Rajpal Pocket Hindi Shabdkosh (in Hindi). Rajpal & Sons. ISBN978-81-7028-327-0.
^वर्मा, जयलाल (1992). गढ़वाल़ी-भाषा का शब्द-कोष (in Hindi). कंवरसिंह नेगी "कर्मठ".
March 06, 2023
tempering, spices, oggarane, redirects, here, 2014, kannada, film, samayal, arayil, tadka, redirects, here, indian, film, tadka, film, tempering, cooking, technique, used, india, bangladesh, nepal, pakistan, lanka, which, whole, spices, sometimes, also, other,. Oggarane redirects here For the 2014 Kannada film see Un Samayal Arayil Tadka redirects here For the Indian film see Tadka film Tempering is a cooking technique used in India Bangladesh Nepal Pakistan and Sri Lanka in which whole spices and sometimes also other ingredients such as dried chillies minced ginger root or sugar are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours before being poured together with the oil into a dish 1 Tempering is also practiced by dry roasting whole spices in a pan before grinding the spices Tempering is typically done at the beginning of cooking before adding the other ingredients for a curry or similar dish or it may be added to a dish at the end of cooking just before serving as with a dal sambar or stew 2 Tempering containing olive oil fennel seeds cumin seeds fenugreek seeds and slivered dried red chili peppers being prepared in a saucepan Contents 1 Ingredients used 2 Terminology 3 See also 4 ReferencesIngredients used Edit A tadka dal which includes chaunk Ingredients typically used in tempering include cumin seeds black mustard seeds fennel seeds kalonji fresh green chilis dried red chilis fenugreek seeds asafoetida cassia cloves urad dal curry leaves chopped onion garlic or tejpat leaves When using multiple ingredients in tempering they are often added in succession with those requiring longer cooking added earlier and those requiring less cooking added later In Oriya cuisine and Bengali cuisine a mixture of whole spices called panch phutana or panch phoron is used for this purpose 3 Terminology EditSome Indo Aryan and Dravidian languages use a form inherited through an early borrowing in the case of Kannada from the Sanskrit root vyaghara sprinkling over vaghar વઘ ર in Gujarati baghar बघ र 4 in Hindi baghara ବଘ ର in Oriya bagar ব গ র in Bengali oggaraṇe ಒಗ ಗರಣ in KannadaSome Indo Aryan languages use a form inherited from the Sanskrit root sphōṭana crackling cracking phoran फ रन 5 in Bhojpuri phoṛon ফ ড ন in Bengali phoḍṇi फ डण in Marathi phōṇṇa फ ण ण in KonkaniSome Indo Aryan languages use a form inherited from the Sanskrit root traṭatkara crackles splits fizzes taṛka तड क 6 in Hindi tuṛka त ड क 7 in Garhwali tuṛka ਤ ੜਕ in PunjabiAnother root beginning with an aspirated affricate is found in yet other Indo Aryan languages chuṅka ଛ ଙ କ in Oriya chaunk छ क in Hindi chunkay or chaunkay in Caribbean HindustaniDravidian languages also have various other forms for the same usage talippu த ள ப ப in Tamil talimpu త ళ ప in Telugu pōpu ప ప in TeluguSee also Edit Food portalSofrito Mirepoix cuisine Holy trinity cooking List of cooking techniques SauteingReferences Edit The Crackling Spices Of Indian Tempering NPR org Retrieved 2017 04 16 How To Temper Spices Rasam Indian Restaurant www rasam ie Retrieved 2017 04 16 Jaffrey Madhur Madhur Jaffrey s Ultimate Curry Bible Ebury Press 2003 ISBN 0 09 187415 7 Kapoor Badrinath 2006 09 01 Brihat Pramanik Hindi Kosh in Hindi Lokbharti Prakashan ISBN 978 81 8031 057 7 Tiwari Udai Narain 1954 Bhojapuri bhasha aura sahitya in Hindi Bahri Hardev Dr Rajpal Pocket Hindi Shabdkosh in Hindi Rajpal amp Sons ISBN 978 81 7028 327 0 वर म जयल ल 1992 गढ व ल भ ष क शब द क ष in Hindi क वरस ह न ग कर मठ Retrieved from https en wikipedia org w index php title Tempering spices amp oldid 1137860779, wikipedia, wiki, book, books, library,
