Al Nakha Maftoul Baladi 800 Gram

This is especially ubiquitous in the southern and western parts of the country to temper just about every dish from Coconut Chutney to Poriyal. In combination with curry leaves, black mustard seeds give off the aroma that all of us identify as 'South Indian'. As an oil seed, this can be used on its own to temper dishes or as a spice by mixing and grinding with water or vinegar.