Create / Ingredients / Mustard seeds
Mustard seeds
Nutty when popped in oil, sharp and pungent when ground raw. Small, hard round seeds. Also called Rai, Kadugu, Sasive.
Preparing it
Heat oil first, then add the seeds and wait for them to pop before adding anything else.
Goes with
Curry leaves, Curd, Cumin, Coconut
Season
Harvested in late winter and spring. Available all year.
Storage
Keep in an airtight jar away from light.
Safety
Mustard is a common allergen. Seeds pop and spit in hot oil, so keep a lid nearby.
Nutrition
Used in small amounts, so its nutritional contribution is minor.
Tradition
Popped mustard seeds start the tempering for many South Indian and Bengali dishes.
Blends with mustard seeds
By the BhumiSutra kitchen team. Updated 28 October 2026. All products and figures on this prototype site are demonstration data.