Mustard may be one of the most universal things ever! If you like the sauce though then you must thank an ARMS RACE between plants and caterpillar!
The availability of these small seeds determine whether you will be making sambar or palya or not! These small items like the Mustard, some pieces of dal like Urad or chana, turmeric and jeera are the small things which are always in less quantity but you cannot start your cooking without them!
It is so amazing that we use them to test whether the oil is reached a proper temperature or not! The splashing of mustard seeds is the standard mode of operation in every kitchen in india! After a good meal, my mother used to even eat those pieces of splattered mustard! She used to tell that it is a great carminative!
The chutney is incomplete without a tempering of mustard! The same with those amazing pickles or vegetables!
The chief difference at least in my house between Sambar and rasam was the seed! If it is mustard then it is sambar! While if it jeera or cumin seeds then it is rasam! With Jeera though you must not wait for the oil to heat too much since they burn the jeera and do not splatter!
In many parts the oil is the way to go! The oil is an acquired taste though since many may not tolerate the smell. Though you can use a little salt to reduce the odor which is not bad but if you are not used to it then you may not like it!
Then you have the SARSO ka saag! Which is the go to dish in the old movies of the North!
One western Fad which is now everywhere is the mustard sauce! It is also an acquired taste! It is sour and a little bitter! Some swear by its taste though! Many cannot get enough! Since I am not a foodie; I can take a little and that is that!
But it is the lead in the taste! It is a pungent and dominant taste with a little bitterness and sourness to boot!
But did you know that the taste is so strong because plants were developing a weapon!?
The zest taste is a game changer for many and must have! The fact though is that it tastes like that because it is a natural insect repellent!
Despite humans’ taste for mustard, it evolved as a pest repellent. Mustard plants start by making compounds known as glucosinolates, which in turn produce pungent mustard oils when chewed or crushed.
This was prompted by relentless nibbling from butterfly larvae, but as caterpillars evolved new ways to cut the mustard, plants had to up the ante — thus, growing zestier and zestier over time!
So the next time you add a liberal dollop of mustard just remember that it was rejected by a caterpillar! Now now! Don’t feel bad! At least you are not a castaway!
Which reminds me of Tom Hanks!
Now have some warm milk without mustard and sleep!
Shubh ratri!
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