Description

Mustard seed is the starting point of most South Indian tempering. Heat the oil properly, add the seeds, and put a lid on. They will crackle and jump for about twenty seconds.

Seeds that have not popped are bitter, so wait for the sound to slow before adding curry leaves, dried chilli or onion.

Used in rassam, sambar, cabbage and green bean bhajis, pickles and chutneys.