Turmeric Powder / Manjal Podi / Haldi I do add curry leaves (Kadi Pattha) while doing the tempering for kootu, occasionally for sambar and rasam. I pretty much add hing/heeng/asafoetida in all my recipes, at least ¼ tsp or ⅛ tsp. As asafoetida helps in digestion, I make sure I add them in all my recipes. Like hing, I pretty much add turmeric in all my dishes not only for color but also for its medicinal purpose. Here is the tempering that I follow for each and every category, Rasam: For rasam, I use mustard seeds, jeera and hing. If you temper it with ghee, it adds more taste/flavor. But if you are calorie conscious go with regular oil.  As soon as jeera splutters reduce the heat and add it to the rasam.Sambar: For sambhar I use mustard seeds, methi (fenugreek) and hing. I dont prefer jeera for sambar. Adding too much of methi seeds adds bitter taste so I usually add at the max 2 tsps but adjust depending upon the quantity. Vathal Kuzhambu: For vathal kuzhambu, I use mustard seeds, urad dal, channa dal and methi seeds for tempering or mustard seeds, red chillies and toor dal along with hing. Kootu: For kootu, you can just temper with mustard seeds, jeera and hing like in rasam or with mustard seeds, urad dal and channa dal.  I dont add all 4 together. I usually go with either one combination. And when you add curry leaves while tempering (especially) for kootu it adds more flavor. Ven Pongal: For ven pongal, I use jeera and pepper corns and usually i temper it with ghee.

Seasoning   Tempering   Tadka   Thalipu - 90Seasoning   Tempering   Tadka   Thalipu - 73Seasoning   Tempering   Tadka   Thalipu - 92Seasoning   Tempering   Tadka   Thalipu - 18Seasoning   Tempering   Tadka   Thalipu - 90Seasoning   Tempering   Tadka   Thalipu - 95Seasoning   Tempering   Tadka   Thalipu - 63Seasoning   Tempering   Tadka   Thalipu - 88