Swaad Mustard Seeds Black 100g

Kadugu leaping out of the kadai, and a small boy sent to sweep them up.

• What: Whole black mustard seeds (kadugu, rai)
• Pack: 100 g
• Brand: Swaad
• Contains: Mustard

Mustard seeds, also called kadugu (Tamil) · kaduku (Malayalam) · sasive (Kannada) · aavalu (Telugu) · rai (Hindi, Gujarati) · mohari (Marathi) · rai / sarson (Punjabi) · sorshe (Bengali).

What it is

Kadugu is where nearly every South Indian tempering starts. The small dark seeds go into hot oil first and pop, and only then do urad dal, curry leaves and dried chilli follow. In the North, rai goes into pickles, raitas and the tadka for dal.

Once they pop, the seeds turn nutty and mild. Leave them unpopped and they stay sharp and bitter, which is why the order in the pan matters. Choosing between the tempering seeds? Mustard to open almost every tadka, cumin for dal and jeera rice, fenugreek (a few seeds only) for kuzhambu and pickles.

Tip: Keep a lid in your other hand. The seeds jump the moment they pop, and your hob will thank you.

Goes well with: Heera Curry Leaves, LG Asafoetida (Hing) Cake, Swaad Fenugreek Seeds (Methi)

Black Mustard Seeds

• Mustard

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