Mustard Seeds, also known as Rye in India, are a common spice in Indian curry and cuisine. When fried in oil, they give off a pleasant, popcorn-like aroma. To avoid cracking and achieve a more intense flavor, fry them gently over low heat until they release their aroma, and they will crisp up like sesame seeds. Mustard seeds can be added to chutneys, marinades, sauces, as well as curry and dal to enhance their flavor.

Tip: Brown mustard seeds, with their outer skin, have a stronger and distinct aroma compared to yellow mustard seeds when fried. They are essential in Indian cooking.