Rice with Yogurt and Mustard Seeds

Tayyar Shaadum

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Whenever I serve spicy curries, this is my choice as the accompaniment because it will absorb some of the heat. When I get homesick, I reach for a plateful of this rice with a mound of spicy pickles. And if I’ve been indulging in junk food at the local state fair (oh, those tubs of French-fried potatoes), I look forward to ending the day with this stomach-settling, soul-satisfying offering. This is my comfort food, my nirvana, my escape after a long day.