A fragrant and essential finishing touch to elevate South Indian dishes like rasam, sambar, chutney, and kootu.
🧂 Ingredients:
1 tbsp coconut oil or ghee (traditionally used)
1/2 tsp mustard seeds
1/2 tsp urad dal (split black gram)
1–2 dry red chillies, broken
A few curry leaves (8–10 leaves)
A pinch of asafoetida (hing)
🔥 Optional Add-Ins (based on the dish):
1–2 cloves of garlic, crushed (for rasam/kuzhambu)
1–2 green chillies, slit (for chutneys or stir-fries)
1 tsp chana dal (adds crunch in some temperings)
👩🍳 Instructions:
Heat Oil or Ghee:
In a small pan or tadka ladle, heat coconut oil or ghee on medium flame.
Add Mustard Seeds:
Once hot, add mustard seeds and let them splutter.
Add Urad Dal:
Immediately add urad dal and fry until it turns golden brown.
Add Chillies & Hing:
Toss in dry red chillies, a pinch of asafoetida, and optional green chillies.
Add Curry Leaves:
Finally, add the curry leaves (be careful — they may splatter!).
Pour Over Dish:
Turn off the heat and immediately pour the tempering over your cooked dish (like rasam, dal, or chutney). Cover for a few minutes to let the aroma infuse.
🌿 Welza Tip:
Use Welza's high-quality mustard seeds and urad dal for a crackle-rich, aromatic tempering. For a twist, try adding a few fenugreek seeds or a pinch of Welza Rasam Powder into the oil!
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