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.