I learnt this recipe for mustard rice from my grandmother. It is a comfort food for those with a cold. The mix can be produced in large quantities and stored.
What you need
Raw rice - 1 cup
Mustard - 2 tsp
Pepper - 1/2 tsp
Cumin seeds - 1 tsp
Gingelly oil - 1 tbsp
Salt – to taste
Curry leaves – a few
Cooking instructions
Cook rice and keep warm.
In a pan, add two teaspoons of gingelly oil. Heat the oil and add the mustard. Once it splutters add pepper and cumin seeds. Fry for few seconds. Switch off the stove. Transfer to a small mixer jar. Grind with salt to a fine powder.
Add this powder to the cooked rice. Add gingelly oil. Mix well. Garnish with curry leaves.
Serve with papad.
(Nithya Balaji is a food blogger who is interested in food photography.)
