In life we take lot of things for granted. One such thing is the ubiquitous “tempering” in our Indian cooking. It is this “tempering” that gives the Indian cooking the final flourish of flavour by liberating the essential oils in the spices. Often the smell of tempering makes us nostalgic and evokes pleasant memories. Tempering may look simple and mundane and is often underestimated but in the hands of a good cook the balance of the oil, spices, heat and the timing makes it an Art. As we celebrate Diwali let us learn to celebrate even the mundane.
Traditionally in Kerala, the Bronze “Kai Urali” (“Kai” means hand) was used for tempering. This thick bottom Bronze Uruli ensures that the flavour is released slowly into the oil without burning it.
The handle can get a little hot so ideally hold it with a kitchen towel
