Tadka Pan (Tempering Pan)
スパイスの香りを爆発させる最終兵器！ジュワッと油を注ぐための魔法の柄杓
Description
A deep hemispherical small metal pot like a ladle attached to a long handle. An exclusive tool for 'Tadka (transferring spice aroma to oil)', done to finish curries.
Classification: For Families,Small Pot,Flavoring Exclusive
Shops selling Tadka Pan (Tempering Pan)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cast iron
- Aluminum
- Stainless steel
- Copper bottom
Instructions
- When Dal (bean soup) or Raita (yogurt) is finished, put ~
- tbsp Ghee (or oil) in this Tadka Pan and heat over direct stove flame.
- Toss in mustard seeds, cumin, red chilies, garlic, curry leaves sequentially, popping them in oil to draw spice aroma into oil to the limit.
- Remove from heat just before spices burn, swirling the piping hot spice oil 'Sizzle!' audibly over the finished dish's pot.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Small frying pan (oil spreads and splatters easily but subbable)
Pairing
Dal Tadka (Lentil soup), Raita, Sambar
Trivia
[Hardcore] The tempering tech called 'Tadka' or 'Chhonk' is the very identity of Indian cooking. Using this deep-bottomed small pot allows spices to completely submerge even in a little oil, heating evenly to perfectly extract aroma—a logical genius design.
Eating tips & etiquette
[Unique Usage] Having watched the spices dance wildly popping in the oil, without a moment's hesitation, splash the oil 'Sizzle--!!' into the quiet bean soup pot, triggering a massive aroma explosion!
Allergen
None