Sunday, 10 April 2016

Kasundi or Mango-Mustard Sauce


Yellow mustard -1cup
Black mustard -1 cup
Finely chopped raw mango – 1 cup
Finely chopped ginger-1tbsp
Finely chopped green chilli – 1 tbsp
Powdered sugar – 3 tbsp
Oil – 3tbsp
Cumin seeds  - 2tsp
Asafoetida- 2tsp 
Salt – as per taste 
Coriander powder – 2tbsp
Red chilli powder -1tbsp
Turmeric  powder – 1tbsp


In a blender, add yellow mustard, black mustard, coriander powder, red chilli powder, turmeric powder, finely chopped raw mango, ginger and green chilli. Now add powder sugar. Add water as required. Now make a paste and keep it aside.

Now pour oil in pan and put it on an oven to heat. Once the oil is heated, add cumin seeds.When cumin seeds start to crackle,add asafoetida and the paste kept aside earlier. Add water as required, mix well and let it cool in a bowl. Your kasundi mustard sauce is ready to serve.


Sugar is used in this recipe for fermentation. Salt used for taste. But do not add salt while you are making the paste. Let the kasundi mature for 10 days and then only add salt according to taste and mix well. If you add salt before that, the salt will not let the sugar to do fermentation activity. 
I have used mustard oil as it goes well with Kasundi. But, if you want less pungent smell, can use any other edible oil.

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