MUSTARD SEEDS (RAI): These tiny,
hard, round seeds are to South Indian
cooking what cumin seeds are to North
Indian cuisine. They are usually added to
hot oil and popped for a quick tempering
for stir-fry dishes and stews. They are
also used in everything from salads to
lentil stews to pickles. Ground to a
powder, they can add tartness to a dish,
and when ground to a paste, they provide
a mustard taste. The seeds come from the
mustard plant, which is a cruciferous
plant—in the same cancer-fighting plant
family as broccoli, Brussels sprouts,
cabbage, and kale. The tiny mustard seed
contains the same compounds in
