Step-by-Step Instructions

1. 1.Blanch Mustard Leaves

   Bring water to a boil in a pan. Add the chopped mustard leaves to the boiling water and let them boil for a few minutes until tender. Remove the blanched mustard leaves from the water using a slotted spoon and set aside.

2. 2.Prepare the Tempering

   Heat 3 tablespoons of mustard oil in a pan. Add 1/4 teaspoon of mustard seeds and let them splutter. Then, add 2 tablespoons of finely chopped garlic, 2 finely chopped green chilies, and 1 dry red chili. Sauté for a minute.

3. 3.Sauté Onions and Spices

   Add 1 chopped onion and salt as required to the pan. Mix well and sauté until the onions change color and become translucent.

4. 4.Add Curry Leaves and Pepper

   Add a few sprigs of curry leaves and 1/2 tablespoon of crushed pepper to the sautéed mixture. Mix well.

5. 5.Incorporate Blanched Mustard Leaves

   Add the blanched mustard leaves to the pan. Mix and sauté well for a few minutes until the aroma is released.

6. 6.Combine with Rice and Pickle Oil

   Add 1 1/2 cups of cooked rice to the pan. Pour 2 tablespoons of mustard mango pickle oil (Avakaaya Oil) over the rice. Mix everything thoroughly until the rice is evenly coated with the mustard leaves and spices.

7. 7.Cook and Serve

   Close the pan with a lid and cook for 2 minutes to allow the flavors to meld. Open the lid, give it a final mix, and serve the Mustard Leaves Rice hot.