Tempering ( Thalikkal ) in Kerala

 Tempering, known as Tadka in North India and Thalippu or Thalikkal in South India, is a cooking technique in which spices and other flavouring ingredients are briefly fried in hot oil or ghee to release their aroma and flavour.

This mixture is then added to a curry, dal, sambar or other dish, either during cooking or as a final garnish.

The interesting difference is that South Indian and North Indian cooking often use different combinations of ingredients for tempering.

1. South Indian tempering

South Indian tempering, particularly in Kerala, Tamil Nadu and Karnataka, commonly uses:

- Mustard seeds: Crackle in hot oil and release their nutty flavour.

- Curry leaves: Add a distinctive aroma.

- Dried red chillies: Bring heat and flavour.

- Urad dal: Adds a mild nutty taste and crunch.

- Chana dal: Adds texture and a roasted flavour.

- Asafoetida (Hing): Adds a savoury aroma.

- Coconut oil: Particularly popular in Kerala cooking.

Commonly used for sambar, rasam, avial, thoran and various coconut-based curries.

2. North Indian tempering

North Indian tempering, commonly called Tadka or Chhaunk, often uses:

- Cumin seeds (Jeera): Provide a warm, earthy flavour.

- Mustard seeds: Used in some regional preparations.

- Garlic: Adds a strong, distinctive aroma.

- Ginger: Provides warmth and flavour.

- Dried red chillies: Add heat.

- Asafoetida (Hing): Enhances savoury flavours.

- Ghee: Frequently used for its rich aroma.

- Kashmiri chilli powder: Adds colour and mild heat.

Commonly used for dal tadka, rajma, chana masala and various lentil preparations.

3. Quick comparison

Ingredient   South Indian   North Indian

Mustard seeds  Very common          Sometimes

Cumin seeds  Common     Very common

Curry leaves Very common     Less common

Urad dal        Very common         Rare

Chana dal Common         Less common

Garlic Regional use         Very common

Ghee Used             Very common

Coconut oil Especially Kerala Less common

4. One interesting cooking tip

The order in which you add ingredients matters!

For example, when making a Kerala-style tempering:

1. Heat coconut oil.

2. Add mustard seeds and allow them to splutter.

3. Add dried red chillies.

4. Add urad dal, if required.

5. Add curry leaves.

6. Pour the tempering over your prepared dish.

Remember: Tempering is not just about adding spices. It is about extracting and transferring their flavours into the oil, which then enhances the taste and aroma of the entire dish.

A small spoonful of well-prepared tempering can transform an otherwise simple dish into something special! 

North Indian cooking commonly uses the following oils and fats for tempering (Tadka or Chhaunk):

1. Ghee (clarified butter): Very popular, particularly for dal tadka, khichdi and rich curries. Adds a distinctive aroma.

2. Mustard oil: Common in North Indian regions, particularly Punjab, Haryana and parts of Uttar Pradesh. Also widely used in eastern India.

3. Refined vegetable oil: A neutral-flavoured option for everyday cooking.

4. Groundnut oil: Used in some regional preparations.

5. Sunflower oil: A common modern household cooking oil.

A useful distinction:

- Punjab: Ghee and refined oils are popular.

- Uttar Pradesh: Ghee, mustard oil and vegetable oils.

- Rajasthan: Ghee and mustard oil.

- Kashmir: Mustard oil is widely used.

Cooking tip: For a classic North Indian Dal Tadka, try heating ghee, adding cumin seeds, chopped garlic, dried red chillies and a pinch of hing. Pour it over the cooked dal just before serving.

Fish Curry ( Ayila) Makeral and Mathi ( Sardine) fry

Rice and Ayila Fish Curry

Fish and Curry

 A typical Kerala home meal is a delightful combination of simplicity, flavour and freshness. At the heart of it is steamed Kerala rice, usually the traditional red matta rice, served with a variety of accompaniments.

A tangy, flavourful Kerala fish curry, often prepared with kudampuli (Malabar tamarind), chilli, turmeric and other spices, brings the distinctive taste of coastal Kerala to the plate. This is often accompanied by crispy fish fry, marinated with chilli, pepper, turmeric and spices before being shallow-fried.

A bowl of rasam, with its tangy and peppery flavours, adds another dimension to the meal. Alongside these are seasonal vegetable preparations such as thoran (vegetables sautéed with grated coconut), mezhukkupuratti (stir-fried vegetables), avial or olan.

What makes a Kerala homestyle meal special is the balance of flavours, the use of fresh local ingredients, coconut, curry leaves and traditional spices.

Kerala-Style Tomato Rasam made in a pressure cooker ( Recipe) 

A simple, comforting rasam prepared in a pressure cooker with ripe tomatoes, tamarind, pepper, cumin, garlic and traditional spices. Finished with a tempering of mustard seeds, red chillies and curry leaves in coconut oil.

Tangy, peppery and flavourful, it's a perfect accompaniment to hot steamed rice!

It's not just a meal; it's a taste of Kerala's culinary heritage, where every dish has its own character and together they create a wholesome, satisfying experience.

Idli and Sambar

Idli Sambar

Idli Sambar Dip

 Once a week, we have idli sambar for breakfast. The sambar at home, is made with cut vegetable pieces like carrot, ladies finger, potato, small onion and the main ingredient is sambar powder. 

Idli is one of Kerala's most loved breakfast dishes. Made from fermented rice and urad dal batter, idlis are steamed until soft, light and fluffy. They are typically served hot with sambar, coconut chutney or both.

Key preparation steps:

- Soak idli rice and urad dal separately.

- Grind them to the right consistency.

- Mix and allow the batter to ferment.

- Pour into greased idli moulds and steam until cooked.

2. Kerala-Style Sambar

Kerala sambar is a flavourful lentil and vegetable preparation made with toor dal, seasonal vegetables, tamarind, sambar powder and a fragrant coconut-oil tempering.

Typical vegetables include drumsticks, carrots, pumpkin, ash gourd, brinjal and ladies' finger.

The characteristic Kerala touch comes from the combination of roasted spices, tamarind, curry leaves and coconut oil. Some traditional versions also use roasted coconut paste.

7 Tips for Making Soft, Fluffy Idlis

1. Choose good-quality urad dal: Fresh, whole or split urad dal helps produce a light, fluffy batter.

2. Soak separately: Soak rice and urad dal separately for around 4–6 hours.

3. Grind urad dal well: Grind it until light, fluffy and aerated. This is one of the secrets to soft idlis.

4. Get the batter consistency right: The batter should be thick but pourable, not watery.

5. Allow proper fermentation: Leave the batter in a warm place for approximately 8–12 hours, depending on the climate. It should rise and become airy.

6. Avoid overmixing: Once fermented, gently mix the batter without knocking out too much air.

7. Steam correctly: Pour into greased moulds and steam for approximately 10–12 minutes. Avoid overcooking, as this can make idlis hard.

A useful cooking-class tip

In a warm climate like Kerala, idli batter generally ferments faster. Keep an eye on the batter rather than following a fixed number of hours. Proper fermentation is one of the biggest factors in achieving soft idlis.

The secret to a good Kerala breakfast: Soft, fluffy idlis, flavourful homemade sambar and fresh coconut chutney make a simple but satisfying combination.


Often in our house, we made dosa the next day from the idli batter. It's only the matter of consistency of the batter. Idli batter is more thick, while dosa is more runny. 

How to use idli batter for dosa

1. Take the required quantity of fermented idli batter.

2. Add a little water to make it thinner and easily spreadable.

3. Mix gently.

4. Heat a dosa tawa and spread the batter in a circular motion.

5. Add a little oil or ghee around the edges.

6. Cook until golden and crisp.

Ladies Finger

Ladies Finger

Keeping ladies' finger (okra/bhindi) in water before cutting is sometimes done for a few practical reasons:

1. To clean it: Soaking or rinsing helps remove dirt, dust and surface residues.

2. To reduce surface stickiness: Washing can remove some of the sticky material on the surface, but it does not eliminate the natural mucilage inside.

3. To keep it fresh: A brief rinse can help remove dirt before preparation.

However, there's an important cooking tip:

If you want to avoid slimy ladies' finger while cooking, don't soak it for too long. Wash it first and then dry it completely with a kitchen towel before cutting.

The moisture on the cut surfaces can increase the slimy texture during cooking.

Kitchen tip: For a dry ladies' finger fry, ensure the vegetable is completely dry before slicing.

 

Kappa ( cassava) Kerala Style

Cassava preparation ( Kerala Style)

 Recently, a person who comes to clean our yard brought our tapioca from his home. He usually brings it whenever he comes from his native place ( Chembur, Vallarada side).

So, this time we made Kappa Puzhukku (കപ്പ പുഴുക്ക്), a traditional Kerala preparation of tapioca (cassava).

It is typically prepared by:

- Boiling tapioca until soft.

- Mashing or roughly crushing it.

- Mixing it with grated coconut, turmeric, green chillies, garlic and cumin.

- Adding a tempering of mustard seeds, curry leaves and dried red chillies in coconut oil.

The yellow colour comes mainly from turmeric.

Have you tried making this at home?

What kind of preparation do you make out of cassava? 

Btw, here's the recipe which I had posted on this blog. Recipe for kappa puzhukku.  

Also, a twist to kappa ( with Italian seasoning). Recipe for fusion kappa preparation.  ( This would be ideal for kids who like Italian taste in everything or making them like cassava. :)