Aam Kasundi with amchur powder
Aam Kaundi/Mustard sauce pickled with raw mangoes is an important as well as unique condiment of a Bengali kitchen. You must be wondering, why did I plan to prepare aam kasundi when it is not the season of raw mangoes. Actually, you are right. This is definitely not the season of raw mangoes but winter is the time, when we often eat fritters “telebhaja” at home. And “telebhaja” is incomplete without kasundi.
I did prepare kasundi during the summers but unfortunately we consumed everything within a month. During summers, I had prepared aam Kasundi following few recipes on internet which is the traditional way of preparing kasundi. Traditional way of preparing kasundi involves fermenting the mustard paste for few days and it doesn’t require cooking. However, I understood this is not the correct season for fermentation. Moreover, I wanted to prepare kasundi in such a way that its self life increases. The moisture present in the kasundi could be problematic in storing the kasundi for a longer time. So, I thought of cooking the kasundi instead. This will help in getting rid of the moisture and improve the self life of kasundi. Here I go!!!! So if you are also eating telebhaja during this season and missing homemade kasundi, go ahead and prepare it for yourself.
Kasundi is served as dip or sauce with fish fingers, egg devil, cutlet, beguni, phulkopir pakora, vegetable chop or any fritter of your choice. It can also be used in preparing vegetarian or non-vegetarian dishes.
Cuisine: (Bengali) Indian
Preparation time: 5 mins
Cook time: 10 mins
- 25g of black mustard seeds
- 25g of yellow mustard seeds
- Salt to taste
- 4 tablespoons of aamchur powder
- 1 teaspoon of sugar
- 1/2 inch of ginger chopped
- 4-5 green chilies
- ½ cup of mustard oil
- ¼ teaspoon of turmeric powder
- Soak the mustard seeds for half an hour. Strain the water and leave them to air-dry.
- Make a paste of mustard seeds, green chilies, ginger, salt, sugar, aamchur powder and turmeric powder.
- Let the mixture stand for at least 30 minutes. Letting the mixture stand i.e. mustard paste with salt, reduces the bitterness of the mustard paste.
- Take a kadai. To it add the oil and heat it.
- Now, add the mustard paste to the kadai and let it simmer on a low flame for 3-4 minutes.
- Your kasundi is ready. Store the kasundi in airtight container in a refrigerator and you can store it for atleast 4-5 months.
Step by step instructions to prepare kasundi
Soak the mustard seeds for half an hour. Strain the water and leave them to air-dry. Make a paste of mustard seeds, green chilies, ginger, salt, sugar, aamchur powder and turmeric powder.
Let the mixture stand for at least 30 minutes. Letting the mixture stand i.e. mustard paste with salt reduces the bitterness of the mustard paste.
Now, take a kadai. To it add the oil and heat it.
Now, add the mustard paste to the kadai and let it simmer for 3-4 minutes.
Your kasundi is ready. Store the kasundi in airtight container and you can store it for at least 3 months.
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