Tadka-adding flavor to food

Whatever food is prepared and how ever tasty it is tadka enhances its flavor.
For what ever sambar you prepare just use 1/4 spoon of mustard seeds and a pinch of methi seeds,that too after removing the sambar from the stove.Ghee tadka gives a special flavor.
For vathal kuzambu first prepare the tadka using1/2 tsp mustard seeds,1/4 tsp methi seeds,1 tsp tuvar dhal and any dried vathal or vegetables like bhindi,onion.and then add the tamarind juice.Use only gingelly oil.Once it becomes a thick paste,remove and add 2 tsp of of raw gingelly oil and keep the vessel closed to retain its flavor.
For millagu kuzambu ,just mustard seeda,methi and curry leaves is enough.
For greens sambar,use mustard seeds fried in ghee.
For rasam tadka always use ghee.
For dhal rasam,make a tadka using mustard seeds,jeera and hing.
For tomato rasam,first make a tadka with hing,pour tamarind paste and tomatos fry and the after boiling remove and make a tadka of mustard seeds.
For garlic rasam,make a tadka of mustard seeds and add garlic and boil it closing the vessel to retain the flavor.
For pepper rasam ,1/2 tsp mustard seeds,with 1 sprig of curry leaves is enough.You can even add powdered pepper.
For curries with coconut,after removing the vegetable from the stove add 1tsp of coconut oil to enhance flavor.
For vegetable kootu,make a tadka of mustard seeds and udad dhal.
For greens kootu,always use coconut oil.
For chutneys,a sprig of curry leaves along with mustard seeds and udad dhal enhances flavor and taste.
For channa masala gravy you can fry a tsp of masala in ghee and add it to the gravy.
For milk payasam,never fry cashewnuts or dried grapes in ghee and add as the payasam will lose its color.
For coconut payasam ,fry little coconut pieces and add to it.
For coconut milk added payasam,fry copra in ghee and add to give a better taste.