Mustard Seeds and the Sound of Tempering

Black mustard seeds are often introduced to hot oil at the very beginning of a recipe. The cookbook repeatedly instructs the cook to cover the pan and let the seeds pop for about 30 seconds.

That audible change is a timing cue. Once the seeds are popping, the next ingredients—often onions, curry leaves, turmeric, ginger, garlic, or chilies—follow quickly.

The method appears in vegetable fillings, curries, soups, grain dishes, and vagar. It turns a small quantity of seeds into an aromatic foundation for the rest of the dish.

Ingredients

• Black mustard seeds
• Oil or ghee
• A pan with a lid
• Onion or curry leaves where called for
• Ground spices or aromatics for the next stage

Method

Heat the fat first, add the mustard seeds, cover immediately, and listen for the popping. After about 30 seconds, move to the next ingredients without lingering long enough to burn the seeds. Have the following aromatics measured and ready before you start.