Tempering ....why do we do it?

Anchalapetti samaan

One of  feature that distinguishes Indian cooking is tempering (thallikkiruthu/tadka/bhagar). Tempering involves heating a little oil to which small amounts of mustard seeds, cumin seeds, black gram dhal, curry leaves, asafoetida or other spices are added. The result is an undeniably Indian flavour and aroma. But tempering has more to offer. Just as there are essential amino acids, so also essential fatty acids have to be supplied in the diet. The vegetable oils used in tempering and ingredients like mustard seeds and black gram dhal have these essential fatty acids. Additionally, certain vitamins, namely, vitamins A (or its precursor carotene), D, E and K, found in foods like carrots, greens and cauliflower, are soluble only in fats, and require a medium to release and promote their utilisation in the body. Tempering once again proves invaluable. The carotene in curry leaves, a popular tempering ingredient in the South, is automatically transferred to the food by this process. Many of the vegetable oils used in tempering are also rich in vitamin E. Tempering of gas-forming dhalswith cummin seeds and asafoetida is to benefit from their carminative properties.
Every region has a standard spice combination to temper food but often it's taken for granted.
  Yep !! no more skipping tempering ....enjoy the flavor as well as the health benifts of it .
In fact, this process of adding spices gives Indian cuisine a distinct flavor. After all, it’s the spices that bring out the real taste – be it life or dishes.