{"id":540,"date":"2008-08-25T08:28:14","date_gmt":"2008-08-25T15:28:14","guid":{"rendered":"http:\/\/ecurry.com\/blog\/?p=540"},"modified":"2012-04-09T20:06:45","modified_gmt":"2012-04-10T03:06:45","slug":"what-is-tarka","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/indian-kitchen-basics\/what-is-tarka\/","title":{"rendered":"What is Tarka?"},"content":{"rendered":"<p><em><strong>Tarka<\/strong><\/em> is\u00a0technique where spices are added to very hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor and aroma.<\/p>\n<p><strong><em>Tarka<\/em><\/strong> might be done in different ways:<\/p>\n<p>Its either done at the beginning of a recipe, and then the other ingredients are added to it. So its cooked in the seasoning and flavored oil.<\/p>\n<p>It is also may be done after the dish is cooked. The spices are added to the hot oil, and when the Tarka is done, the oil along with the spices are poured over the dish, stirred and covered to retain and intensify the flavor.<\/p>\n<p>Sometimes it may be done both at the beginning and the end.<\/p>\n<p>Other names of <strong><em>Tarka<\/em><\/strong>: &#8220;<strong>Chhownk<\/strong>&#8221; &amp; &#8220;<strong>Baghaar<\/strong>&#8220;<\/p>\n<div class=\"linkwithin_hook\" id=\"http:\/\/www.ecurry.com\/blog\/indian\/indian-kitchen-basics\/what-is-tarka\/\"><\/div><script>\n    var linkwithin_site_id = 36113;\n    (function () {\n        var elem = document.createElement('script');\n        elem.type = 'text\/javascript';\n        elem.src = 'http:\/\/www.linkwithin.com\/widget.js?rand=' + Math.random();\n        document.getElementsByTagName('head')[0].appendChild(elem);\n     })();\n<\/script>\n<a href=\"http:\/\/www.linkwithin.com\/\"><img decoding=\"async\" src=\"http:\/\/www.linkwithin.com\/pixel.png\" alt=\"Blog Widget by LinkWithin\" style=\"border: 0\" \/><\/a>","protected":false},"excerpt":{"rendered":"<p>Tarka is technique where spices are added to very hot oil. 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Tarka might be done in different ways: Its either done at the beginning of a recipe, and then the other ingredients are added to\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Soma\"\/>\n\t<link rel=\"canonical\" href=\"http:\/\/www.ecurry.com\/blog\/indian\/indian-kitchen-basics\/what-is-tarka\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.0.1\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"eCurry - The Recipe Blog - The Recipe blog\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"What is Tarka? - eCurry - The Recipe Blog\" \/>\n\t\t<meta property=\"og:description\" content=\"Tarka is technique where spices are added to very hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor and aroma. 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