Topic: How many tarka exist in BIR

[JerryM]

a basic assumption that i've followed without question is that tarka is garlic ginger paste.

various question marks led me to try out just garlic paste. i was surprised to find i did not miss the ginger.

this begs the question do BIR use more than 1 off tarka ie have both g/g paste and garlic paste.

the thinking being that perhaps g/g works better in some dishes and g on it's own in others.

[Cory Ander]

a basic assumption that i've followed without question is that tarka is garlic ginger paste.

I find it very strange that you should have followed that assumption Jerry.  A Tarka is a fried
garnish (added at the end of cooking a curry) consisting of some combination of (generally whole) spices and onions (and maybe including garlic and/or ginger)

[chewytikka]

a basic assumption that i've followed without question is that tarka is garlic ginger paste.

various question marks led me to try out just garlic paste. i was surprised to find i did not miss the ginger.

this begs the question do BIR use more than 1 off tarka ie have both g/g paste and garlic paste.

the thinking being that perhaps g/g works better in some dishes and g on it's own in others.

Hi Jerry
A Tarka or Tadka  is much more than G&G and is used at the beginning of most BIR dishes. It just means tempering herbs and spices in hot oil, to release flavour.
A second Tarka can be used at the end of cooking a dish as a flavour enhancer.
A good Tarka example is my Madras Video Recipe and the Tarka Dhal Video Recipe explains the second Tarka.
cheers Chewy

[JerryM]

many thanks CA/Chewytikka,

i shows what i suspected that i clearly don't know enough about tarka.

i did not know of the 2 types or categories yet i believe i use both ie i fry the spices at the start and i also use bunjarra at the end (although i seem to have a growing preference to add earlier ie just before the base).

it's the 1st type that i have particular interest in. i now suspect that BIR's have a pot of garlic/ginger paste and also a pot of garlic paste. the use being dependent on the dish.

i have no proof of this only the observation of leaving the ginger out and trying the garlic only in a few dishes.

the question is does anyone else suspect this. as a very loose general rule i think the g/g would go in hot fry dishes and the g only in "cream" dishes.

in short i've only used g/g paste to date and now i think i also need garlic paste on it's own too.