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One of the most well-known mustard-based relishes in India, kasundi is often associated with Bengali food. Kasundi can be enjoyed on a rainy day or a warm winter afternoon with your favourite fritters, cutlets, chops, or to spice up a basic dal chawal dinner. Kasundi is used in contemporary cookery as a marinade for meats, a salad dressing, a mayonnaise substitute to enhance the oomp factor, or simply as a bread spread to liven up a plain sandwich. You must follow specific guidelines when creating kasundi at home, including colour, consistency, pungency, and flavour. Here is a recipe for making a bottle of kasundi at home.
Ingredients:
¼ cup Black mustard
¼ cup Yellow mustard
¼ cup Mustard Dal
2 tbsp Turmeric powder
2 ½ tbsp Salt
2 and half whole Dry red chillies
¼ tsp Nigella seeds
¼ tsp Cumin
¼ tsp Coriander seeds
¼ tsp Radhuni, bengali ajwain
1/8 tsp Black pepper
1/8 tsp Fennel seeds
½ Green cardamom
½ Black cardamom
2 to 3 Fenugreek Seeds
2.5 cup Water
Method:
Clean and wash the mustard dal, as well as the black and yellow mustards. To dry, spread them out on a muslin towel. Keep it till it is entirely dry. Use a mixer or a mortar and pestle to grind. Use the powder to make the kasundi after passing it through a sieve. Warm up the dry red chilies, nigella seeds, cumin, coriander, radhuni, black pepper, fennel, green, and black cardamom, as well as the methi, just a little bit. Utilizing a clean mortar and pestle, crush them. Make use of the fine spice powder after sieving. Reduce the water to 2 cups by continuing to boil it. In this water, mix the spice powder and the mustard powder. Mix thoroughly. Put some salt and turmeric in there. Mix once more. A lid and muslin cloth should be used to keep it well-covered. For the following two to three days, keep it undisturbed in a cool location. It's time to use your homemade kasundi.
Quick Tips:
Serve it with other fried foods like fried fish, Bengali cutlets, beguni, rice, and dal for lunch, and other similar items.
Before grinding the spices, you could wash them.
The spices can be crushed more effectively by briefly dry toasting them.
To give the kasundi a truly authentic flavour, grind the mustard and spices using a mortar and pestle.
Making the kasundi is best done in an earthenware container. The kasundi has a lovely texture thanks to the earthen vessel, which also absorbs extra moisture.
You can keep this homemade kasundi in an airtight bottle.
