Kasundi Kicks: Make Some Mustard Magic, Yaar!
Namaste, Salaam, and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, ready to spice up your life with a condiment that’s tangy, pungent, and utterly addictive: Kasundi!
For my Bengali brothers and sisters, you already know the magic of this vibrant mustard sauce. But for those new to the game, buckle up! You are in for a treat. Kasundi isn’t just a condiment; it’s a flavour bomb that elevates everything it touches.
When Do We Celebrate Kasundi?
Kasundi is practically synonymous with the Bengali New Year, Poila Baisakh. You’ll find it gracing tables alongside crispy fried fish (maach bhaja), flavourful rice dishes, and all sorts of deliciousness. It is also a staple during Durga Puja, adding a spicy kick to festive meals. Think of it as sunshine in a jar, perfect for chasing away the winter blues and welcoming the vibrant colours of spring.
A Little Kasundi History Lesson
Kasundi’s story is as rich and colourful as its flavour. It’s believed to have originated in the Bengal region centuries ago, evolving from simple mustard pastes used for preservation and flavouring. Each family has their own treasured recipe, passed down through generations. My own grandmother’s recipe is a closely guarded secret, but I am sharing a version inspired by her, adapted for the modern kitchen.
Let’s Get Cooking!
This recipe is relatively simple, but it needs a little patience. The reward is a jar of homemade Kasundi that’s far superior to anything you can buy in a store.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Ingredients You’ll Need:
- Rai (Yellow Mustard Seeds): 1 cup
- Sarson (Black Mustard Seeds): 1/2 cup
- Haldi Powder (Turmeric Powder): 2 teaspoons
- Lal Mirch Powder (Red Chilli Powder): 1 teaspoon (adjust to your spice level)
- Adrak (Ginger): 1-inch piece, peeled and roughly chopped
- Lasun (Garlic): 4-5 cloves, peeled
- Kacha Aam (Raw Mango): 1/2 cup, peeled and chopped (or substitute with 2 tablespoons of amchur powder)
- Nimbu Ras (Lemon Juice): 2 tablespoons
- Sarson Tel (Mustard Oil): 1/4 cup
- Cheeni (Sugar): 1 tablespoon (adjust to your taste)
- Namak (Salt): To taste
- Panch Phoron: 1 teaspoon
Let’s Make Some Magic!
- Soak the Seeds: In a bowl, soak both the yellow and black mustard seeds in enough water to cover them. Let them soak for at least 4 hours, or preferably overnight. This softens the seeds and helps release their pungent flavour.
- Grind It Up: Drain the soaked mustard seeds. In a blender or food processor, combine the mustard seeds, turmeric powder, red chilli powder, ginger, garlic, and raw mango (or amchur powder). Add a little water if needed to help the mixture blend smoothly. Grind to a fine paste.
- Tempering Time: Heat mustard oil in a pan over medium heat. Once the oil is hot (but not smoking), add the Panch Phoron and let it splutter for a few seconds.
- Cook the Kasundi: Add the ground mustard paste to the pan. Stir continuously to prevent it from sticking to the bottom. Cook for about 15-20 minutes, or until the mixture thickens and the raw smell of mustard disappears.
- Finishing Touches: Stir in the lemon juice, sugar, and salt. Taste and adjust the seasonings as needed. Cook for another 2-3 minutes.
- Cool and Store: Let the Kasundi cool completely before transferring it to a clean, airtight glass jar. Store in the refrigerator. It will keep for several weeks.
Chef’s Tips for Kasundi Perfection:
- Quality Matters: Use the freshest mustard seeds you can find for the best flavour.
- Spice It Up (or Down): Adjust the amount of red chilli powder to suit your spice preference.
- Don’t Rush: Cooking the Kasundi properly is crucial to mellow out the bitterness of the mustard seeds.
- Cleanliness is Key: Make sure your jar is sterilized to prevent spoilage.
Kasundi Your Way: Different Cooking Methods
- Gas Stove: Follow the instructions above for the classic stovetop method.
- Induction Stove: Use the same method as the gas stove, adjusting the heat settings as needed.
- Slow Cooker/Crockpot: You can cook the kasundi in a slow cooker on low for 2-3 hours, stirring occasionally.
- Pressure Cooker: Not recommended, as the mustard paste can easily burn.
- Microwave: Not recommended, as it’s difficult to control the cooking and prevent splattering.
- Oven: Not recommended.
- Air Fryer: Not recommended.
Nutritional Information (Approximate, per tablespoon):
- Calories: 25-30
- Fat: 2-3g
- Carbohydrates: 1-2g
- Protein: 1g
Serving Suggestions: Unleash the Kasundi Magic!
- Maach Bhaja (Fried Fish): The classic pairing! Kasundi elevates crispy fried fish to a whole new level.
- Sandwiches and Wraps: Spread a thin layer of Kasundi on sandwiches or wraps for a tangy kick.
- Eggs: Add a dollop of Kasundi to your scrambled eggs or omelets for a flavourful twist.
- Vegetables: Use it as a dip for steamed or roasted vegetables.
- Grilled Meats: Brush Kasundi on grilled chicken, lamb, or fish for a spicy and flavourful glaze.
- Rice Dishes: Stir a spoonful into your biryani or pulao for an extra layer of flavour.
Now it’s your turn!
Go ahead, give this Kasundi recipe a try. It is easier than you think. Make some magic in your kitchen. Surprise your family and friends with this amazing condiment. They will love it!
Happy Cooking, and remember, pet pooja, kaam duja! (Food first, work later!)
Your pal,
Chef Curry Do’pyaza