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The dominant flavor comes from the whole cumin seeds, which are tempered in oil or ghee until they splutter, giving the dish a warm, earthy, and nutty aroma. It is typically mildly spiced but can be adjusted to be tangier with the addition of amchur (dry mango powder) or spicier with green chilies and red chili powder.
The dominant flavor comes from the whole cumin seeds, which are tempered in oil or ghee until they splutter, giving the dish a warm, earthy, and nutty aroma. It is typically mildly spiced but can be adjusted to be tangier with the addition of amchur (dry mango powder) or spicier with green chilies and red chili powder.