How To Make Mustard Sauce Kasundi
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How to make mustard sauce kasundi. It is a popular sauce named by kasundi which is signature recipe of Bengal. It can be made in different ways but with raw mango paste is more tasty.
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Ingredients
- 250 gm mustard seeds
- 1/4 cup raw mango paste
- 6-8 roasted whole red chilli
- 1 tbsp roasted coriander seeds
- 1 teaspoon roasted cumin seeds
- 1 teaspoon roasted fennel seeds
- 1 teaspoon roasted randhuni seeds
- 1 teaspoon fruit vinegar
- 5-6 Green chillies
- L2 tbsp mustard oil
- 6 cloves
- 6 cardamom
- 2 cinnamon sticks
- 4 bay leaves
- Salt
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Instructions
- Grind all the roasted whole spices and keep aside. Make a paste of raw mango keep aside. Make a paste with mustard seeds, green chillies, salt and little water.
- Now boil 1 litre water, after boiling it will reduce 1/3 then cool down to normal. Add the mustard paste it will swell up.
- Take a wok heat mustard oil, then pour the diluted mustard paste. Add turmeric powder, roasted masala powder, raw mango paste, salt and vinegar.
- Stir constantly slowly it will reduce and see the consistency. When it is thickened then put off the flame. After cooling preserve in a cleaned glass jar. It can be kept in fridge for one year.
Notes
If you want to strain the mustard paste before making the kasundi you can do it.
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