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Author Topic: Tarka  (read 5,822 times)

AI Summary
Tarka refers to the quick frying of spices, garlic, and chilies in oil, which is then added to a curry at the end of cooking to enhance flavor. This technique, also known as tempering, is commonly used in dishes like tarka daal. The discussion also includes a light-hearted comment about Chicken Tarka and a recommendation for a cookbook that can help improve curry-making skills.

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Offline Vinda looo

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Tarka
« on: January 20, 2007, 03:39 PM »
Whats this tarka I keep reading about. I cant seem to figure out how and why some people do it.
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Offline Yellow Fingers

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Re: Tarka
« Reply #1 on: January 20, 2007, 05:36 PM »
A tarka is a (usually) very fast frying of spices/garlic/chillis and other ingredients in various combinations. The oil and fried spices are then added to the curry at the very end of cooking to preserve their freshness, and mixed through. This is also called tempering.
So a tarka daal, for example, is a lentil curry (the daal) which has had the tarka added at the end and mixed in for extra flavour.

YF
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Offline Vinda looo

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Re: Tarka
« Reply #2 on: January 20, 2007, 06:43 PM »
Thanks YF at least I know now what people are on about.
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Offline Mark J

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Re: Tarka
« Reply #3 on: January 20, 2007, 09:12 PM »
Hence the dish Chicken Tarka, its like vindaloo but 'otter
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Offline Mark J

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Re: Tarka
« Reply #4 on: January 20, 2007, 09:13 PM »
Sorry couldnt resist that one  ;D
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Offline Cory Ander

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Re: Tarka
« Reply #5 on: January 21, 2007, 01:36 AM »
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Offline parker21

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Re: Tarka
« Reply #6 on: January 21, 2007, 09:16 AM »
hi vindaloo
have you read bruce edwards curryhouse cookery this gives a good starting point for curry making this is where my curries changed for the better. in the fact it explains every thing. and imo is where all newbies to this site should begin there quest :)

regards
gary
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