How to make Tadka (Indian Tempering)

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Learn how to make tadka (Indian tempering) with simple spices. This quick step adds flavor and aroma to everyday dals, curries, rice, and chutneys.

Prep Time 5

Cook Time 5

Total Time 10

Servings

Heat oil or ghee in a small pan over medium heat until shimmering.
2 teaspoon oil
Add mustard seeds and let them pop.
½ teaspoon mustard seeds
Add cumin seeds and fry until they crackle.
½ teaspoon cumin seeds
Stir in dried red chilies, green chilies, and curry leaves. Stand back as they will sizzle.
2 dried red chilies, 1 green chilies, 10 curry leaves
Add garlic slices (if using) and fry until golden. Sprinkle in hing.
2 garlic cloves, ⅛ teaspoon hing
For a South Indian style, add chana dal or urad dal and fry until golden brown.
1 teaspoon chana dal, 1 teaspoon urad dal
Immediately pour the tadka over your cooked dal, rice, curry, or chutney. Mix and serve.

Get the oil hot, but not smoking, for the best flavor.
Add spices in the right order: seeds first, then chilies/curry leaves, then aromatics.
Always fry garlic at the end to prevent it from turning bitter.
Stand back when adding curry leaves, they pop in hot oil.
Instant Pot tip: Prepare the tadka first using the sauté mode, set it aside, and add it back after pressure cooking. Don't add tadka before sealing; it will turn soggy.