The key ingredient to this Sri-Lankan-style curry with fatty pork, lemongrass, and fragrant spices ... that's been seasoned with black mustard seeds, curry leaves, chile, the umami-rich spice ...

Creamy South Indian curd rice blends soft, mashed rice with tangy yogurt, tempered with fragrant spices and curry leaves.

Fragrant rice tossed with mustard seeds, curry leaves, peanuts, and lemon juice, paired with spicy pickle for a tangy flavor.

Cook, stirring occasionally, until the cumin browns and becomes fragrant and the mustard seeds pop, 1 to 2 minutes. Add the curry leaves, chili's, turmeric, and asafetida, and cook, stirring ...