TRS - Mustard Seeds Brown - 100g

TRS Mustard Seeds Brown are the small reddish-brown seeds used across South and West Indian cooking. Raw they taste of almost nothing; the flavour only appears once they hit hot oil and pop, turning nutty and gently pungent.

Best for

• Tempering for dal, sambar and rasam
• Poriyal, thoran and other South Indian vegetable dishes
• Pickles, and Bengali fish curries

How to cook it

Heat the oil until it shimmers, add the seeds, and cover the pan — they jump. Once the popping slows, add curry leaves, dried chilli or urad dal and pour the lot over the dish. If the seeds sit in lukewarm oil without popping, the tempering will taste raw; if they blacken, start again.

Pack and storage

100 g. Store in a cool, dry place, sealed after opening.