Yellow/Black mustard are antibacterial and can also help to clear nasal passages when one is suffering from a cold or other sinus malady. The mustard oil is good for chapped lips or cracked foot!

Actually Mustard, pepper and cumin plays key role in digestion. Maybe thats why we season the rasam with these items in India. And Rasam is not a food, its generally taken after a heavy/medium heavy meal!

Surprisingly, mustard is also used to increase the metabolism. Using plain yellow mustard liberally on foods adds a negligible amount of calories and helps to increase the amount of calories that the body burns.

Ingredients:

Yellow mustard 1 fistful
Fresh tamarind milk 1 bowl full
Large purple onion finely chopped
Large tomato finley chopped
One large whole garlic peeled and semi crushed
Curry leaves 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Jaggery/brown sugar 1 spoon
Rice flour 1-2 spoons
Black mustard 1 spoon
Cumin 1 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Fenugreek seeds 1/2 spoon
Whole black pepper 1/2 spoon
Dry red chilies 3
Sesame oil 1 cup.

Method:

In a pan….dry roast the yellow mustard. And powder them in a blender. Set aside.

In a large pan, heat oil. Add mustard, cumin, chana-urad dal, asafoetida, black pepper, fenugreek seeds, dry red chilies and curry leaves. Fry them till they pop and splutter well.

Now add garlic and fry them till fragrant. Followed by onion. Fry them….till golden-reddish brown color. Then add tomatoes and fry till it looses its water content.

Add salt, turmeric, chili powder, jaggery and rice flour to this and fry them real good.

Now add tamarind milk to this. Cover and cook over medium heat. Let it reduce and form into thick-tangy gravy. There should not be any raw tamarind odour anymore. This is the right time to add powdered yellow mustard.

Mix them thoroughly and cook for 2 minutes without cover over medium heat. Dont cook more than 2 minutes. Turn off your stove and remove the pan from stove top.

Change the gravy into a glass bowl immedietly if you cooked in an iron pan/wok. As…..tamarind has the ability to corrode the iron. Its better to cook in non-stick pan….if you are allergic to iron again.

After adding mustard powder…..do not cook long. It would not only change the taste and flavour. The mustard powder will change to acidic and will give you bitter taste.

Serve this gravy along with steam cooked rice. Yellow mustard has the ability to heal your back pain. One can try this gravy after a long journey or during severe physical work days. Its shelf life is also too long. Can stay out of refridgerator for atleast 5-8 days. Its the matter how you prepare it. Try to cook everything without leaving any moisture(like fry well onions and tomato)It will be best choice during long-drive too. And moreover enjoy the flavour of yellow mustard. There is no substitute for this flavour.