Tadka is an essential part of Indian cuisine as it adds flavour, aroma and taste to your dish. It varies from region to region and also has different style of putting it in a dish. It is applied to a dish by heating oil or ghee in a pan and then adding seeds, ginger, onion and tomato.
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Here is the list of ten different ways in which you can apply tadka:
1. Panch Phoran
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This tadka is the mix of spices fenugreek seed, carom seeds, fennel seeds, onion seeds and mustard seeds which is used only with mustard oil. This is mostly used in Bengali cuisine.
2. Garlic and oil
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This tadka is mainly for Chana Dal in which you have to heat the oil and add garlic to it and wait till it gets brown and then add it on the top of dal.
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3. Tomato and Turmeric
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This tadka is common in Gujrati cuisines in which it is made of turmeric, tomato and heeng.
4. Mustard seeds and Red Chilli
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This tadka is mainly used in the Bihari cuisines which is made of full of red chillies, mustard seeds and sometimes with garlic.
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5. Chana Dal and Curry Patta
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It is a tadka made of chana dal, curry leaves, mustard seeds and split black gram.
6. Onion and tomato
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This is the most common tadka in Punjabi cuisines which is made of onion, tomato and green chillies. Sometimes ginger, garlic and cumin seeds are also added to the tadka.
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7. Oil and Heeng
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This tadka is common for curry and non-veg dishes. For this, first the oil is heated in the pan and then powdered heeng is added and once it gives smoke, it is to be added to the dish immediately.
8. Jeera and oil
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This tadka is basically for daals. For this first, you have to heat oil and then add cumin seeds to it once it starts to crackle add it to your dish.
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9. Garam Masala
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Garam Masala is basically used in Kashmiri and Mughlai cuisines as it adds flavour and aroma to the dish.
10. Red Chilli and Panch Phoran
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This tadka is most common in Assam in which red chilli is added with panch phoran and onion to the dishes.
