Whole Spices
Rai / Mustard Seeds
राई
Tiny Seeds. Big Pop.
Tiny seeds with a big pop — for tadkas, pickles and South Indian cooking.
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Inside the jar
Drop rai into hot oil and it dances. That pop is the sound of South Indian tadkas, pickles and so much more.
Imamdasta Rai brings a nutty, gently pungent flavour to everything from sambar to lemon rice.
Wait for the Pop.
The pop is the point.
When rai splutters in hot oil, its sharp edge mellows into a warm, nutty flavour that becomes the foundation of the dish.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Whole mustard seeds
- Nutty, gently pungent flavour
- Essential for South Indian tadkas
- Perfect for pickles
- Homemade with traditional care
That Spluttering Pan?
Rai, curry leaves and dried chillies jumping in hot oil.
Stand back — the good stuff is happening.
Ingredients
01Just one ingredient
Use It In
- 01Sambar & rasam
- 02Lemon rice & curd rice
- 03Poha & upma
- 04Pickles
- 05Dhokla tadka
- 06Coconut chutney
Lemon Rice
You'll need
- 2 cups cooked rice, cooled
- 1 tsp Imamdasta Rai
- A few curry leaves and 2 dried red chillies
- 2 tbsp peanuts
- ¼ tsp Imamdasta Haldi Powder
- Juice of 1 lemon, 2 tbsp oil, salt
The method
- 1
Temper
Heat oil, add Imamdasta Rai and wait for it to pop. Add peanuts, curry leaves and red chillies.
- 2
Add haldi
Stir in the haldi for a few seconds.
- 3
Toss the rice
Add rice, salt and lemon juice and toss gently.
To serve: Serve with curd or papad.
Maa Ki Rasoi Se
Tiny. Nutty. Full of pop.
Because every good tadka starts with a little noise.
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