Curry Leaf and Mustard Seed Tarka

Serves 4

  • 2 tablespoons vegetable oil or ghee
  • ΒΌ teaspoon mustard seeds
  • 6 to 8 fresh curry leaves
  • Heat the vegetable oil or ghee in a small frying pan over medium-high heat.
  • Add the mustard seeds and when they begin to sizzle and pop, add the curry leaves (The leaves have a tendency to spatter, so have a lid ready to cover the pan if needed.) The curry leaves should quickly become translucent.
  • Give the pan a stir then remove from the heat.
  • Immediately pour a bit of the contents over each bowl of soup, distributing the leaves evenly.



Printer-Friendly Back