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14-September-2008 18:38:44 - Chaunk Chhaunk Hindi: छौंक; sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk, or pronounced chhawnce; also called tarka, tadka, bagar, phoron, or phoran or popu; and often translated as tempering is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices and sometimes also other ingredients such as minced ginger root or sugar are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish. Chhaunk is added at the end of cooking, just before serving as with a dal, sambar or stew, or else prepared at the beginning of cooking, before adding the ingredients to a curry or similar dish. Contents 1 Ingredients 2 Etymology 3 Name in various languages 4 External links 5 See also Ingredients Ingredients typically used for chaunk include cumin seeds, black mustard seeds, fennel seeds, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, or tejpat leaves. When using multiple ingredients for a chaunk they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In Bengali cuisine, a mixture of whole spices called panch phoron is used for this purpose. Chaunk is believed to not only add flavor but also to aid in digestion, unless the person consuming the dish has trouble with digesting fatty foods. Etymology The Hindi name, chhaunk the initial consonant, chh छ, is a heavily aspirated ch sound, is believed to be onomatopoetic, imitating the muffled sound of the just-fried spices being added to a dal or other dish. The Bengali name, bagar dewa বাগার দেয়া, translates as to temper bagar = the act of tempering; dewa = to do. Name in various languages Hindi - chhaunk छौंक, tarka, tadka तड़का, bagar बागर Gujarati - vagar Bengali - bagar বাগার, bagar dewa বাগার দেয়া, phoron ফোড়ন Tamil - thaalithal t̪aË?Éit̪t̪al̪ தாளிதà¯?தலà¯? Kannada - oggaraṇe ಒಗà³?ಗರಣೆ Telugu - popu పోపà±?, thiragamaatha తిరగమాత, taalimpu తాలింపà±? Marathi - phodani फोड़नी, pholni फोलनी External links Tempering page Tarka page See also Panch phoron v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub This article about the Cuisine of India is a stub. Retrieved from http://en..org/wiki/Chaunk Categories: Indian food stubs | Indian ingredients | Herb and spice mixtures | Cooking techniques Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page This page was last modified on 28 August 2008, at 19:33
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