• 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.
IMPORTANT TIPS :
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.