Mustard Seeds (Black)
काली सरसों
Black mustard seeds (kali rai/sarson) are smaller and more pungent than yellow mustard. Essential for tempering (tadka) in South Indian and Maharashtrian cooking — they crackle and pop in hot oil releasing sharp pungent aroma. Used in sambar, rasam, chutneys, pickles, and vegetable stir-fries across South India.
Ayurveda view: warming nature — calms Vata and Kapha, increases Pitta.
Also known as
- Banglaকালো সরষে
- Gujaratiકાળી સરસવ
- Kannadaಕಪ್ಪು ಸಾಸಿವೆ
- Malayalamകറുത്ത കടുക്
- Marathiकाळी मोहरी
- Odiaକଳା ସୋରିଷ
- Punjabiਕਾਲੀ ਸਰ੍ਹੋਂ
- Tamilகருப்பு கடுகு
- Teluguనల్ల ఆవాలు
- Urduکالی رائی
These names are machine-written. Local words may differ a little.
