The art of Tempering

Tempering is used in many forms of South Asian and specially Sri Lankan cooking. It may be a compliment to some other curry like dal, or may be the base of a curry, for example like tempered onions or egg-plant.

Ingredients: Coconut or vegetable oil, mustard seeds, fenugreek seeds, chopped onions and garlic, curry leaves, rampa (Pandanus leaf), chopped dried red chili, chili powder

Method: Pour a little bit of oil into a pan. When oil is hot add mustard seeds, fenugreek seeds (optional), curry leaves, chopped rampa. Fry till mustard seeds start to pop. Add onions, garlic (optional) and dried red chili. Let fry until onions are golden brown. Add a chili powder and let fry for a few 30 seconds. Watch out for your eyes and nose – better leave a window open when tempering :-). It is important that you constantly mix the ingredient throughout the tempering process.