Linked from

The 7 pages that link to Tadka, each with the reason it gives.

• Indian cuisineRelated: This finishing or starting step transforms lentils, vegetables, and sauces.

• GheeRelated: Ghee carries the aroma of spices in many tadka preparations.

• Punjabi cuisineRelated: The technique gives dals and curries an aromatic finishing layer.

• South Asian cuisineRelated: This finishing technique gives many dals and vegetable dishes their distinctive aromatic layer.

• BiryaniRelated: Tempered spices can season the fat and aromatics used in biryani.

• AsafoetidaRelated: Asafoetida is often briefly fried in oil or ghee during this aromatic tempering step.

• Curry treeRelated: Curry leaves are often fried in the hot fat that flavors a dish.