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In India, mustard is used largely for tempering food. In South India, it is fried in hot oil with curry leaves, chopped onion and then poured over curries. Mustard may very well be the starting point of some dishes. Mustard, ground with coconut, is used for different kinds of pachadis. Special preparations like pork vindaloo contain mustard as one of their major constituents.

India is a major producer of mustard which is extensively cultivated in Rajasthan, Uttar Pradesh, West Bengal, Madhya Pradesh and Punjab.

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