The Flavor Shortcut You Didn’t Know You Needed
✨ Born from tradition, perfected for your modern kitchen.
This infused ghee brings together golden garlic, crackling curry leaves, and the unmistakable warmth of Indian tempering spices. Use it as a base for cooking or as an instant tadka—straight from the jar.
🔑 Recipe Key:
🧄 All-Purpose | 🌿 Big Flavor | 🍛 Instant Tadka | 🧴 Shelf-Stable
🛒 Ingredients:
- ½ cup ghee (Usha’s tip: homemade or high-quality store-bought)
- 6 garlic cloves, thinly sliced
- 12–15 fresh curry leaves
- 1 dried red chili, broken
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing (asafoetida), optional
🧑🍳 Method:
- Melt the ghee in a small saucepan over medium-low heat.
- Bloom the spices: Add mustard seeds first. Once they start to pop, add cumin, garlic slices, and the dried chili. Stir gently.
- When the garlic turns golden and fragrant, add the curry leaves (stand back—they’ll pop!).
- Add a pinch of hing, stir once, then turn off the heat.
- Let it cool slightly, then pour into a clean glass jar. Keep the solids in—every spoonful should be packed with flavor.
🥄 How to Use It:
- 🔥 Instant Tadka: Just spoon over hot dal, rice, or sambar—no last-minute tempering needed.
- 🍳 Sauté Shortcut: Start your dish with it instead of plain ghee or oil for deeper flavor.
- 🫓 Flavor Finish: Drizzle on khichdi, brush on naan, or melt into soups and roasted veggies.
- 🥚 Next-Level Eggs: Fry your eggs in this. You’re welcome.
🧴 Usha’s Kitchen Tip:
Keep a jar on the counter or in the fridge. It lasts for weeks and adds instant depth to anything you’re cooking. It’s a flavor concentrate—and a little goes a long way.
Let me know if you’d like this styled for a blog post, printable card, or turned into a reel script or voiceover. I can also tie it into recipes like dal, khichdi, or even your Hariyali Curry!
Your New Secret Weapon for Quick, Delicious Flavor
You know that moment when someone pours sizzling tadka over dal, and the whole kitchen fills with that heady aroma of garlic, curry leaves, and warm ghee? Yeah, that moment. This Garlic & Curry Leaf Tadka Ghee is a way to bottle that moment—so you can have it anytime, without the last-minute rush or splatter.
I keep a jar of this in my kitchen at all times. It’s my secret to adding instant depth to rice, eggs, dal, sautéed greens, or even soup. Made with pantry staples and done in under 10 minutes, it’s the kind of flavor booster that becomes part of your kitchen rhythm.
Let’s make it together.
✨ What is Tadka Ghee?
Think of it as a flavored ghee, but with intention.
We’re infusing golden ghee with garlic, curry leaves, spices, and a touch of heat from dried chili. The end result is a deeply aromatic, shelf-stable ghee that’s ready to use:
- As an instant tadka
- As a cooking base
- Or simply drizzled over finished dishes
It’s traditional technique made modern and efficient—just how we like it at Usha’s Kitchen.
VOICE OVER
Hey friends, welcome back to Usha’s Kitchen.
Today, I’m showing you how to make something I always have in my kitchen—
Garlic & Curry Leaf Tadka Ghee.
This golden, aromatic ghee is infused with garlic, curry leaves, and warm spices—and it’s basically flavor in a jar.
Use it as a base for curries, a drizzle for rice or dal, or to fry your morning eggs. Once you make it, you’ll wonder how you ever cooked without it.
Alright, let’s make it.
[Visual: melting ghee in a pan]
Start with half a cup of ghee in a small saucepan, on medium-low heat.
Add ½ teaspoon of mustard seeds—and let them pop.
Then toss in ½ teaspoon of cumin seeds,
6 thinly sliced garlic cloves,
and 1 dried red chili—broken into pieces.
Cook until the garlic turns light golden and smells incredible.
Now for the best part—
add a handful of fresh curry leaves.
They’ll crackle and pop. That’s flavor happening.
Optional, but traditional:
Add a pinch of hing, or asafoetida, and turn off the heat.
[Visual: pouring the ghee into a glass jar]
Let it cool slightly, then pour everything into a clean jar—solids and all.
You just made magic.
[Cheerful, encouraging tone]
✨ Use it as instant tadka over hot dal,
✨ Drizzle over khichdi, rice, or veggies,
✨ Or brush it on naan or toast.
You can even start your next curry with a spoonful for a head start on flavor.
This isn’t just ghee. It’s a shortcut to something delicious.
From my kitchen to yours—enjoy.
Don’t forget to tag me @ushaskitchen if you try it!
60 SEC REEL
Hey, I’m Usha—and this is your new kitchen essential:
Garlic & Curry Leaf Tadka Ghee.
It’s flavor-packed, ready in minutes, and perfect for everything from dal to eggs.
Start with ½ cup of ghee—melt it on medium-low heat.
Add ½ tsp mustard seeds—wait for the pop.
Now toss in ½ tsp cumin, 6 sliced garlic cloves, and 1 dried red chili.
Let the garlic turn golden—fragrant, but not burnt!
Now for the drama—
Add a handful of fresh curry leaves. They’ll sizzle like crazy—and that’s the good stuff.
Optional: a pinch of hing, then turn off the heat.
Let it cool, pour into a clean jar—solids and all.
✨ Use it as instant tadka.
✨ Drizzle on rice or toast.
✨ Fry your eggs in it. Game changer.
Save this recipe and tag @ushaskitchen when you try it.
Flavor? Handled.
