100% Organic Mustard Oil that is extracted at low temperature
Cures bacterial and fungal skin infections due to its strong antibacterial and anti-fungal properties
Prevents the risk of heart disease and diabetes due to richness of Omega 3, Omega 6 and anti-oxidants
Boosts immunity and reduces cholesterol
Helps in curing common colds and clearing congestion from the respiratory tract
Massaging your body using mustard oil during winters can also lessen swelling and inflammation due to the low temperatures and anti-inflammation property
Stimulates hair growth and ideal for massaging hair before a head wash
Reduces dandruff, dry scalp and itchiness due to its antibacterial and antifungal properties
Improves digestion and appetite by stimulating the digestive system, liver and spleen
Helps in improving blood circulation across body on external application
Garlic Pickle in Adya Organics Mustard Oil
1/2Cup Peeled Garlic Cloves
3 Tablespoons Adya Organics Mustard Oil
1/4 Teaspoon Turmeric Powder
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Chilly Powder
1 Teaspoon Chopped Jaggery
1/2 Teaspoon Common Salt
For Pickle Masala
2 Teaspoons Split Mustard Seeds
1/4 Teaspoon Split Fenugreek Seeds
1/4 Teaspoon Cumin Seeds
1/4 Teaspoon Crushed Coriander Seeds
1/4 Teaspoon Asafoetida
1Step 1:Heat Adya Organics Mustard Oil in a non-stick pan or kadhai. Add peeled garlic cloves with turmeric powder to the oil once it gets heated. Sauté the cloves on a low flame for 3-4 minutes till they get tender. Keep stirring during the process.
2Step 2:Add lemon juice to the pan and keep cooking for 2-3 minutes while stirring occasionally.
3Step 3:AAdd chilly powder, salt and jaggery to the pan and once again cook on a slow flame for 2-3 minutes. Make sure that the jaggery gets completely dissolved.
4Step 4:Create a grounded masala powder with the above-mentioned ingredients, add it to the pan and cook it for a couple of minutes.
5Step 5:Remove the complete mix from the flame and let it cool completely. Once it gets cold, shift and store it in a glass jar in a cool, dry place. Serve after 1 week.