Mustard Seeds 100g – Senfsaat

Small mustard seeds for the crackle at the start of a tadka. TRS Mustard Seeds. 100g.

In the Kitchen: Heat oil, add the seeds and wait for them to pop, then add curry leaves for a Curd Rice, dal, sambar or sabzi. They also go into pickles and coconut chutney. Cover the pan as soon as they start popping, so they do not jump out. Mustard seeds are a staple of South Indian and Bengali kitchens.

In German: Senfsaat (Senfsamen, Hindi: Rai, Sarson).