Also Known as
Sarson ka tel, Rai ka tel

What is Mustard oil, Sarson ka tel, Rai ka tel ?

The term mustard oil is used for two different oils that are made from mustard seeds: a fatty vegetable oil resulting from pressing the seeds, as well as an essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. Mustard oil has a strong smell and a hot nutty taste.

Intensely hot and spicy, mustard oil is central to Indian culture. It is a symbol of spring and renewal. Because of its unique taste and aroma, it is used for frying, seasoning and tempering.

How to Select Mustard oil, Sarson ka tel, Rai ka tel Filtered and refined mustard oil is easily available in the market.
• Mustard oil is sometimes adulterated with argemone oil, which is toxic. So, look for a good brand or buy from a known store, so that there will be no adulteration.
• Check whether it is a nice golden in colour and also aromatic.
• Buy small bottles, as this oil is generally used in small quantities and will last long; plus it goes rancid easily.
• Always check the seal of the bottle before buying, and also verify the use-by date.

Culinary Uses of Mustard oil, Sarson ka tel, Rai ka tel
Given below are some recipes where mustard oil is used in Indian cooking.

1. Lahsun ka Achaar sure to shake awake your taste buds! In this lahsun ka achaar recipe, the garlic cloves are flavoured with chilli powder and a special masala.

2. Punjabi Aam ka Achaar combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle.

3. Amla Pickle a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal.

4. Aam aur Chane ka Achaar a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices.

5. Gunda Keri traditional favourite of Gujarat and is of enormous popularity amongst all Gujaratis.

6. Masala Bharwan Karela stuffed with a mouth-watering masala that has rich spicy notes accompanied by the tang of tomatoes and the zing of ginger and onions.

Mustard oil is a traditional favourite in West Bengal where its sharp and pungent flavour is deeply valued.
• This characteristic flavour is also an essential component of many dressings and sauces worldwide.
• The good part is that unlike other spicy flavours, the flavour profile of mustard does not linger; it dissipates fast and leaves little or no after-taste, so it can be used for tempering, seasoning or even frying.
• The essential oil in mustard inhibits the growth of certain yeasts, moulds and bacteria, enabling mustard to function as a natural preservative.

How to Store Mustard oil, Sarson ka tel, Rai ka tel
Mustard oil is best stored in the refrigerator because it will easily go rancid.

Health Benefits of Mustard oil, Sarson ka tel, Rai ka tel:
Mustard oil, made from the seeds of mustard, has a very peculiar strong smell, not liked by many. Like avocado oil and olive oil is high in MUFA (mono unsaturated fatty acids) than PUFA (poly unsaturated fatty acids). It has about 60% MUFA. This ratio along with its compound allyl isothiocyanate is known to reduce inflammation in the body and reduce the risk of heart diseases. Its antibacterial and anti-fungal properties has made it very popular in the use of pickles. However, the presence of erucic acid in it is known to have some ill effects on the body. Check for the proportion or erucic acid on the bottle of mustard oil while buying if possible. Always remember to restrict the consumption of oil to not more than 3 to 4 tsp per day.

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