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In Indian cuisine, tempering is a cooking technique in which whole or ground spices are roasted in hot oil or ghee to release their essential oils and aromas. From sambar and pulissery in South India to dal and palak curries in North India, tempering is added as the final step. Mustard seeds,
Mustard can remove dead skin cells, adding a healthy glow to the skin.
This step enhances the depth and complexity of the curry.
Their usages may differ depending on their texture and smoke point.
It is loaded with omega 3 and omega 6 fatty acids that stimulate brain functioning, increase hormone production and control inflammation.
The condiment has many medicinal properties and hence the mustard tempering must be added just before the dish is served.
Mustard oil works as a taste enhancer in Bengali dishes like Machher Jhol, Jhal Muri and Muri Ghonto to mention just a few.
Healthy and delicious grilled fish with veggies and a heavenly sauce.
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