Tue Dec 31 03:00:00 UTC 2024: ## IIT Kanpur Physicist Explains the Science Behind the Perfect Tadka
**Kanpur, India (December 31, 2024)** – A recent article in *The Hindu* delves into the surprisingly complex physics behind the seemingly simple act of making a tadka, the flavorful tempering used in many Indian curries. Assistant Professor of Physics at IIT Kanpur, Adhip Agarwala, explains why oil is crucial for achieving that characteristic “pop” of cumin or mustard seeds.
Agarwala recounts a personal anecdote where a water-based tadka resulted in culinary rejection from friends, highlighting the importance of traditional methods. His explanation reveals that the “pop” isn’t merely a matter of taste, but of physics. Oil’s unique molecular structure—long, intertwined chains—gives it a high boiling point, allowing it to maintain the heat necessary to quickly expand the air inside the seeds. This expansion causes the seeds to burst open, releasing their aromatic compounds and creating the signature sound. Water, with its lower boiling point, cannot achieve this effect.
The article contrasts the behavior of oil and water molecules, illustrating how oil’s sluggish movement and high boiling point are key to the process. It explains that the aromatic compounds within the seeds are efficiently released only when the internal air expands rapidly due to intense heat. This rapid expansion requires a high-temperature liquid that maintains its heat, a condition oil fulfills far better than water.
Agarwala concludes that while the art of cooking the perfect tadka relies on the skill of the cook, understanding the underlying physics enhances appreciation for the process. The article encourages readers to observe the intricacies of tadka preparation to grasp the beauty of science interwoven with culinary art.
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