One more recipe from Bengal.
You can call it mustard sauce. I love it’s tangy zingy taste and lovely aroma of mustard.
You can serve it with any Bengali snack, cutlets, chop, fritters, croquettes or anything as a dip or sauce.
You can make fish or any vegetables with it. I often make eggs, ladyfingers, eggplant etc with kasundi. You have to add kasundi with salt, turmeric powder and chilli only. You don’t need much spices with it.
Kasundi is the Asian or Indian variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restriction and rituals. With modern household appliances becoming commonplace, its making no more remains a complex ritual.
Some of my readers requested for kasundi recipe. I never tried it. Always bought readymade bottles from Kolkata. So I have requested my friend Rita Ghosh for a guest post. Rita Ghosh is an avid cook and a very humble person. We never met physically but she is really a good friend. We met in a food group. Our interests are same. We chat every day and our topic is food. So when I requested her for kasundi post she gave me the recipe immediately. Thanks a lot dear for this awesome recipe.
Sharing her authentic method to make kasundi. Try it and please give your feedback 😊
Black mustard seeds – 3 & 1/2 cup
Ginger paste – 2 tablespoon
Red chilli powder – 1 & 1/2 teaspoon
Salt to taste
Turmeric powder – 2 teaspoon
Coriander seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Black pepper – 8 – 10
Green cardamom – 2
Cinnamon – 2 sticks
Raw mango – 2 medium, chopped
Hot water – 1 litre
1. Wash black mustard seeds and ginger and let them dry under sunlight.
2. When dried completely blend them well.
3. Dry roast black pepper, green cardamom and cinnamon. Grind them altogether. Make fine powder.
4. Take a deep bottom pan. Mix blended mustard seeds, turmeric powder, salt and water in it.
5. Add mango pieces and mix well.
Cover the pan and keep it overnight.
6. Next day, take out the mango pieces and blend. Now add blended mango pieces and all the spices in this fermented mixture.
Add more cold ( room temperature) water as require.
7. Keep under sunlight for 7 – 8 days.
Your kasundi is ready.
Relish throughout the year.
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