Kasundi | Mustard Sauce

The name of 'Kasundi' belongs to a Bengali vocabulary which generally means 'to mash and eat' and it is literally known as 'Bengali Mustard Sauce'. Kasundi is traditionally a signature mustard sauce in the Bengali Cuisine. There are a number of age-old Kasundi recipes, however, with the span of time there is a lot of variation, fusion, twist and turn given in Kasundi. Kasundi normally was a household name for an immediate solution for a zing to a side dish with wholesome meals. However, Kasundi nowaday is served as dipping sauces in restaurants to savour with Fish Fry, Pakoras, Bhajiyas, or even with rice.

A classic Kasundi is something that was prepared by Grannies and housewives in their own little ancient kitchen without the help of any electronic devices. With the advancement of time Kasundi has taken its place in five-star hotels and restaurants. Kasundi is a relishing treat to the tastebuds besides any chutney, sauce or any other condiment as a side dish. The authentic taste of the original Kasundi recipe was supposed to be in the magical hands of our earlier generation who contributed to the traditional recipe passing on their next phase. However, that magic taste has almost lost its sharpness in today's emerging competitive culinary world.

A homemade Kasundi is generally thick textured, sour and salty flavoured delectable delight. It is very tasty, the tanginess of raw mangoes goes well with the strong pungent aroma of the mustard powder. This Kasundi is healthy enriched with the pungent sensation to the tongue and nostrils which is very much curative for gastric problems, nausea, cough, and cold. This traditional Kasundi is beneficial for the diabetic patients and proves as the best cholesterol free condiment. This recipe does not contain any spices or oil and is known as Kasundi without Oil.

I remember my Grandmother used to make a wholesome amount of Kasundi during the Summer months when green mangoes are grown in plenty in their own farms. She used to fill Kasundi in sealed jars and hand over to her sons and daughters living in different cities. We used to relish on that jar full of Kasundi which was sufficient enough for us to survive the entire year. Kasundi is best combined with fried leafy vegetables, boiled potatoes, Badi, steamed rice, and vegetables. Mom too prepares kasundi at home and it was this year of the summer season in April month when raw mangoes were available in the market, she was processing the Kasundi in her kitchen when I clicked a few pictures of her recipe. The key ingredient and the recipe seemed to look an effortless job, however the technique to mix and giving a rightful amount of sunbathe is very important, and believe me it is really a tough job in the humid summers. But mom showed me a cool way to manage the process of Kasundi making and the procedure is brilliantly comprehended to me.

Head on to the 'Kasundi' making process mentioned below, try it by yourself to relish upon it for the entire year when green mangoes wouldn't be available.

Tips:

1. Place the mustard seeds as much as under the sun throughout for couple days or even more.
2. If Kasundi turns bitter, add salt and mix gently with palms for atleast twice in a month.

[Veg]

Prep Time: 15 minutes

Making Time: 25 minutes (as per the first day prep)

Total Time: 40 minutes

Cuisine: Indian/ Bengali

Measuring Items: 1 cup = 150 ml; Tablespoon (tbsp)

Ingredients:

1. Raw Mango- 1 kilogram (approx 5 or 6 large ones)
2. Mustard seeds- 500 grams
3. Turmeric powder- 3 tbsp
4. Salt- 1 cup

Method:

How to prepare ‘Kasundi’ with step by step pictures and instructions-

1. Peel and finely chop the raw mangoes into cubes. Apply 1 tbsp turmeric powder and salt.
   
2. Place the cubed mangoes and mustard seeds under the bright hot sun for at least 4 hours before the preparation.
   
3. Begin grinding the mustard seeds in batches by adding it with salt in little amount.
   
4. Blend the mustard seeds entirely into the very fine powdered product.
   
5. Now mash coarsely the half portion of the cubed mangoes.
   
6. Take a huge mixing vessel, put the powdered mustard seeds, remaining salt and turmeric powder.
   
7. Add the mashed and marinated raw mangoes in the mixing vessel.
   
8. Now keep mixing all the ingredients thoroughly with palms, slowly in parts by parts until the wholesome is mixed properly.
   
9. Shift the mixture in an airtight glass jar and lid the jar tightly.
   
10. Open the lid of the jar and place the jar under hot sun regularly for about an hour. (at least for a week approx.)
    
11. After a week, remove the mixture in a large vessel to give a handful massage with a tbsp of salt. Adjust the amount of salt to the taste of the Kasundi.
    

Real pure treasure of the most fascinating traditional recipe of Kasundi is here with the very appropriate and detailed explanation with stepwise instructions and pictures. Kasundi is ready to be served at any time of the day along with fried fish and rice or cutlets or any other snacks. Prepare this easy to make 'Kasundi' by yourself and tell me the yield you received after making it. Remember to carry this 'Kasundi' process during the hardcore summer season when the sun is at its brightest peak, rightfully placing under the sun at intervals. Store the 'Kasundi' in a sealed glass jar keeping it in the kitchen shelves at room temperature. Just follow the procedures and the number of ingredients used in this recipe to get the best results. Enjoy the goodness of a pure homemade 'Kasundi' in all the seasons. If you have any query, drop in your questions to me.

Note: Store Kasundi in a thick jar, which either can be a clay or glass jar. Keep the sealed jar in a room temperature which will last for up to one year or even more.

However Kasundi can also be stored in the refrigerator, but once kept in the fridge, do not leave it in the room temperature again, as the jar will attribute fungal growth inside and spoil Kasundi. Resume storing in the fridge if you do so.

Paromita Pramanick ©2018. All Rights Reserved.