What is Tadka/Bagar ?
The Indian Tempering Trick That Will Transform Your Cooking.
Cooking will not be the same without the spices and their magic. A well-stocked pantry is one which is having a variety of spices, blends, and aromatics like garlic, ginger, and onion.
In English, tadka is known as “Tempering” is a cooking technique used in the cuisines of India, Bangladesh, Pakistan, and Sri Lanka, spices are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors and enhance the taste of the dish, it is a garnishing technique also known as also called chounk, tarka, bagar, and other names in various languages.
Tadka/vaghar are used as per the dish and also it changes as per the region i.e. the cuisine. Tadka is made by using variety of ingredients: variety of dal vary by region and individual tastes. In north India tadka generally the combinations of cumin seeds and asafetida and before serving hot oil tadka which is made by Ghee and red chili powder is added to dal.
Ingredients that are commonly used all over India for TADKA/VAGAR are such as mustard seed, Cumin seeds, asafetida, onion, garlic, tomatoes, ginger, coriander leaves, ginger, tamarind, curry leaves.
But, Tadka is what makes Indian cooking so rich and aromatic. Once you master the technique it’s guaranteed that it will enhance the taste of the dish. It also brings out the taste of the spices and brings a new depth to the dish. We have varieties of tadka such as Cuimin Seed Tadka, Hot Chilli tadka, Bhuna pyaz tadka (Caramelized Onion Tadka), Onion & Tomato Tadka.
Tadka is prepared in a special dish/vessel, as depicted in the image or it can be prepared in the pot one you’re using to prepare your dish. It is a tiny pan with a deep inside, which helps to prevent the whole spices from jumping out of the pan as they’re being tempered. It looks very similar to a ladle/spoon normally used to serve curries and dal.
The whole process of tadka/vagar is very aromatic and nostalgic.