Please follow the recipe EXACTLY as stated for the first few times. Standardize your pressure cooker
before starting the recipe if you have not done so earlier. This is done to ensure that the timings work the same way as it works for OPOS recipes. Take a 2L pressure cooker.
Add the oil.
Next goes in the mustard seeds. I used the smaller variety.
Follow it up with Red Chillies of your choice (byadgi, wrinkled etc).
Then goes in the curry leaves. If you have the solid asafoetida, you can add 1 tbsp at this step. Give everything a good mix until combined.
Close the lid with weight on and cook on HIGH for 3 minutes. Make sure the flame covers the bottom of your cooker and does not extend to the sides.
Update: In this post I have cooked for 5 minutes causing the curry leaves to brown though not affecting the outcome. But we found that 3 minutes was sufficient for this simple tadka and revised the time from 5 min to 3 min.
You might get full pressure ( pressure valve will pop out) within 3 minutes. You will hear sputtering - that's your mustard popping. It will cease in a minute or two.
Once your 3 minutes are up, switch off the heat and release pressure.
This is how it looks when opened.
I add the powdered asafoetida at this stage when the oil is still hot. Give a mix to combined.
Let cool and add it to a sterile bottle for storage. Your basic Tadka is ready for use.