Thalikardu! - Last thing or First thing in the kitchen

Thalikardu is the tamil word for the last thing to do for Rasam and Kootu. I mean, After preparing Rasam or Kootu ,atlast, the pour ghee or oil in a separate kadai and pour the mustard, cumin seeds , wait till it splutters and pour back to the dish.

Normally , its the last thing to do in the kichen, so the aroma comes from that and stays till we take it. But some people do it before hand and keep it in a spoon or Karandi. I have seen my mother does it later hand or before serving so that it remains so aromatic but also, my sister does it before hand and keep it in spoon to add it later. Which one is the best? is the question arises in everyone's mind.

If they are going to Thalikardu before hand, they might use one vessel to do it and keep it in spoon and prepare rasam or any other dish in that same vessel . But If they are going to thalikardu later means, they might use one vessel to prepare rasam or any dish and later one small kadai to thalikardu and add it last.

Eventhough, it is not a very good reason to debate, it always strikes in my mind, why do it before hand and keep it.Does it not loose the aroma ?What do you think?