Chemically, the tadka releases the essential oils trapped inside the spices—the heat breaks them down so their flavour and goodness bloom in the oil. As for curcumin, it is fat-soluble, beta, so it needs that hot oil to dissolve and get absorbed; piperine from black pepper wakes up our body to take it in. But in my kitchen, the real reason is that the crackle of mustard seeds in sarson ka tel announces the meal is ready. My neighbour's son, with his science degree, explained all this, but my heart says the smell itself is half the medicine.
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