Kasundi: How To Make The Delicacy At Home & Foods To Pair With It

Kasundi has a strong pungent flavour and is typically used in Bengali cuisine. But it is a delicacy that can be paired with sandwiches, and wraps, and used in vegetable marinades. You can also try it with appetisers like croquettes and cutlets, among other things. Your taste buds will be delighted by the sauce's sharp and tangy taste, which also elevates the dish you have it with. Kasundi is a popular dipping sauce easily available in Bengali grocery stores.

Kasundi is prepared by fermenting mustard seeds and is significantly more potent than other varieties. It has a strong aroma which keeps it unique.

How To Make Kasundi:-

Ingredients:-

1/2 tsp brown mustard seeds (150 gms)

1/4 tsp yellow mustard seeds

4 green chillies (according to taste)

1/4 tsp vinegar (optional)

1 cup water

2 tsp salt (according to taste)

1/4 c mustard oil

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Instructions:-

Clean, wash and drain the mustard seeds properly.

In a blender add green chillies, and mustard and blend till they are finely ground.

Add some water and blend again.

Put the mix in a clean jar.

Keep the jar in sun for 3 days at least.

After 3 days, pour some mustard oil on the Kasundi and mix it well.

Kasundi is ready to serve.

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Foods To Pair With Kasundi:-

1. You can use it as a dip for snacks like sandwiches and salads.

2. Bengali (Traditional Bengali Meals One Must Definitely Try During Durga Pujo) snacks like chops and cutlets also go well with kasundi.

3. It is served with a variety of saag (laal saag, red spinach, spinach, methi)

4. Kasundi and bhindi (okra) taste amazing when cooked together. Some recipes also add mangoes to the mix. Aam Kasundi Kakra (crabs) are another delicacy.

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