Tarka (Tadka)

Text: Indian Culture · Reviewed by Savin Kumar Kapoor on 10 October 2026

Published · updated

Tarka, also tadka or tempering, means frying spices in hot ghee or oil until they crackle.1,2,3,4,5 The spiced fat usually goes into the finished dish, such as dal.1,6,7,8

Also known as Tadka, Chhonk, Baghaar, Tempering

Tarka, also called tadka, baghaar or chhonk, is a widespread technique in Indian cooking: spices are fried briefly in hot ghee or oil, and the spiced fat goes into the dish.1,2,3,7,8,9,10,11 In English it is called tempering.2,3,4,5,7 Usually these are whole spices such as cumin, black mustard seeds or dried chillies, often with garlic, ginger, curry leaves or asafoetida.1,3,4,12 The whole spices crackle, pop or brown within seconds; ground spices such as chilli powder go in last, often just before or after the heat is turned off.1,3,4,8,9,13 Many of the aroma compounds in spices dissolve better in fat than in water, so the fat takes them up and carries them through the whole dish.3,7,12,14 Often the tarka is poured over the finished dish at the end, above all over dal.1,5,6,7,8,12 It can also come at the start, and then the other ingredients go into the spiced fat.1,3,4,6,7 In the north cumin is common, in the south black mustard seeds and curry leaves.3,4,5,12,15 The word taṛkā comes from the Hindi verb taṛaknā, to crack or burst, and also means a cracking noise.16,17,18,19,20,21

What is tadka called in English?

Tempering: spices fried briefly in hot oil or ghee, then added to a dish. The Hindi word taṛkā comes from the verb taṛaknā, to crack or split.2,3,5,16,17,19,21

What is in a tadka?

Usually whole spices such as cumin or black mustard seeds, often with dried red chillies, curry leaves, garlic, ginger or asafoetida, fried briefly in ghee or oil. Whatever needs longer goes in first; ground spices such as chilli powder go in last, often just as the heat is turned off.1,3,4,8,9,13

Recipes with Tarka (Tadka)

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Sources

  1. Jaffrey, M. (2023). Dropping Spices into Hot Oil. In Madhur Jaffrey's Indian Cookery.
  2. Rizvi, S. B. (2021). Baghar/Tarka. In VIRSA.
  3. Bhide, M. (2011). The Crackling Spices Of Indian Tempering. NPR, Kitchen Window. NPR.
  4. Seow, S. (2021). Tadka: The simple Indian cooking technique you should know. SBS Food. Special Broadcasting Service.
  5. Alford, J. & Duguid, N. (2005). Tempering. In Mangoes & Curry Leaves.
  6. Wickramasinghe, P. & Rajah, C. S. (2005). tarka. In The Food of India.
  7. Ford, E. (2022). Tempering. In The Nutmeg Trail.
  8. Baljekar, M. (2017). Baghar/Tadka. In The Complete Indian Regional Cookbook.
  9. Tiwari, S. (2021). The alchemy of Indian cooking - tadka. Gulf News.
  10. McGregor, R. S. (n.d.). chauṁk. In The Oxford Hindi-English Dictionary (p. 349). Digital Dictionaries of South Asia, University of Chicago. Retrieved October 6, 2026.
  11. Platts, J. T. (1884). baghār. In A Dictionary of Urdu, Classical Hindi, and English (p. 162). Digital Dictionaries of South Asia, University of Chicago.
  12. Katzer, G. (n.d.). Ajowan (Carum/Trachyspermum copticum/ammi). Gernot Katzers Gewürzseiten. Retrieved October 6, 2026.
  13. Katzer, G. (n.d.). Zwiebel und Schalotte (Allium cepa/ascalonicum). Gernot Katzers Gewürzseiten. Retrieved October 6, 2026.
  14. McGee, H. (2004). Marinades and Rubs. In On Food and Cooking.
  15. Katzer, G. (n.d.). Kreuzkümmel (Cuminum cyminum). Gernot Katzers Gewürzseiten. Retrieved October 6, 2026.
  16. McGregor, R. S. (n.d.). taṛkā. In The Oxford Hindi-English Dictionary (p. 434). Digital Dictionaries of South Asia, University of Chicago. Retrieved October 6, 2026.
  17. McGregor, R. S. (n.d.). taṛaknā. In The Oxford Hindi-English Dictionary (p. 434). Digital Dictionaries of South Asia, University of Chicago. Retrieved October 6, 2026.
  18. Platts, J. T. (1884). taṛkā. In A Dictionary of Urdu, Classical Hindi, and English (p. 323). Digital Dictionaries of South Asia, University of Chicago.
  19. Platts, J. T. (1884). taṛaknā. In A Dictionary of Urdu, Classical Hindi, and English (p. 323). Digital Dictionaries of South Asia, University of Chicago.
  20. Caturvedi, M. (1970). taṛakā. In A Practical Hindi-English Dictionary (p. 276). Digital Dictionaries of South Asia, University of Chicago.
  21. Caturvedi, M. (1970). taṛakanā. In A Practical Hindi-English Dictionary (p. 276). Digital Dictionaries of South Asia, University of Chicago.

Cite this entry

MLA

“Tarka (Tadka).” Indian Culture Glossary, Indian Culture, https://www.indian-culture.de/en/glossar/tarka.

Chicago

Indian Culture Glossary, s.v. “Tarka (Tadka),” https://www.indian-culture.de/en/glossar/tarka.

APA

Indian Culture. (n.d.). Tarka (Tadka). In Indian Culture glossary. https://www.indian-culture.de/en/glossar/tarka