The secret to making tadka without a drop of oil

The Indian Express reports on a novel approach to preparing tadka, a crucial component in many Indian dishes, without using oil. Dietician and Certified Diabetes Educator Kanikka Malhotra introduces a three-step method that involves dry-toasting spices with water, followed by cooking aromatic ingredients like garlic, ginger, green chilli, and curry leaves in the same pan.

This technique aims to retain some of the roasted flavor usually associated with oil-based tadka while avoiding the use of oil altogether. Malhotra notes that while this method can reduce calorie content, it also comes with a nutritional trade-off, as certain fat-soluble nutrients require fat for optimal absorption. The article suggests that while this oil-free tadka can be suitable for dishes like dal, sambar, rasam, and vegetable preparations, some recipes that heavily rely on fat for flavor and texture may not benefit as much from this method.

Brief written by urgent.news from The Indian Express's own syndicated text. Machine-written — may contain errors; check the original before relying on it.