Stand-up pouch
Mustard Seeds
₹15
Free shipping on orders of ₹499 or more
Kokora Mustard Seeds: small dark rai that crackle in hot oil for South Indian tadkas, sambhar, upma, poha, lemon rice and achar.
- Packaging
- Stand-up pouch
- Availability
- Sold out
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Mustard Seeds
- Net quantity
- 50g: 50g
- 100g: 100g
- MRP
- 50g: ₹15 (inclusive of all taxes)
- 100g: ₹28 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Mustard seeds (rai)
- Allergen information
- Contains mustard. Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Mustard Seeds are whole rai: small, round, dark reddish-brown to black seeds. Raw, they taste mildly bitter; crackled in hot oil they turn nutty and gently pungent, and that sound is how many South Indian, Gujarati and Bengali dishes begin.
Use them in the tadka for sambhar, rasam, coconut chutney, upma, poha, lemon rice, dhokla and curd rice, and with curry leaves for dry vegetable poriyals. Crushed, mustard is the heart of mango and lime achar, and ground with water it makes the sharp paste used in Bengali fish curries.
Tip: heat the oil well before adding the seeds and cover the pan; wait until the popping slows before adding the next ingredient.
- Best for
- Sambhar, rasam, coconut chutney, upma, poha, lemon rice, dhokla, mango achar
- How to use
For a tadka serving four, add 1/2 to 1 teaspoon to hot oil and let the seeds pop for a few seconds before adding curry leaves, dal or vegetables. For pickles, coarsely crush the seeds and use about 2 to 3 tablespoons per kilo of mango or lime.
