Rai na Kuria
Also known as: Cracked Mustard Seeds, Mustard Dal, Rai Kuria, Sarson ki Dal, Split Mustard Seeds, Pili Rai na Kuria, Yellow Mustard Dal
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Also known as: Cracked Mustard Seeds, Mustard Dal, Rai Kuria, Sarson ki Dal, Split Mustard Seeds, Pili Rai na Kuria, Yellow Mustard Dal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Rai na Kuria are split or cracked yellow mustard seeds with the skin removed, commonly used in Indian pickling.
When stored in an airtight container in a cool, dry place, it can last for 6 to 12 months.
Yes, you can coarsely grind yellow mustard seeds in a mortar and pestle to achieve a similar texture and flavor.
It has a sharp, pungent, and slightly bitter flavor rather than 'heat' like chili peppers, which mellows during the pickling process.
It is essential for making Methia Keri (Mango Pickle), lemon pickles, and various vegetable achars.
Look for a bright yellow color, a strong pungent aroma, and ensure the seeds are dry and free from dust or debris.
It is often used raw in pickles where the acidity and oil 'cook' it over time, but it can be tempered in hot oil for instant dishes.
Yes, Rai na Kuria is naturally gluten-free as it is a seed product.
While possible, it is not recommended as moisture from freezing can ruin the texture and pungency; dry storage is superior.
Rai na Kuria is a versatile ingredient found in cuisines around the world. With 508 calories per 100g and 26 grams of protein, it's a nutritious addition to many dishes.
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