Anyone for tangy lipsmacking Kasundi ?
Ingredients:
1 medium size raw mango
*8-10 green chilies
*1-1/2 inch ginger peeled
*Mustard oil 1/2 cup
*Yellow mustard 50 grams
*Black mustard 50 grams
*Fennel seeds 1 tea spoon
*Turmeric powder 1/2 tablespoon
*Vinegar 1/2 cup
*salt 1 teaspoon
*water as per consistency
Preparation:
Wash and drain the mustard seeds thoroughly.
Combine the mustard seeds, green chilies, ginger, and garlic in a blender.
Blend into a coarse paist then add a little water and blend again to create a smooth paste.
Heat mustard oil and add spices like turmeric powder, fennel powder , and salt.
Now add seeds paist and stir continuously
Cook for 5 min on slow to medium heat .
Let it cool
Incorporating vinegar will add a tangy flavor.
Fermentation/Setting:
Traditionally, kasundi was fermented over time, allowing the flavors to develop.
Storage: Kasundi can be stored in the refrigerator for several months or longer, particularly if properly sterilized and sealed.
Serving suggestions
Kasundi can be enjoyed as a dipping sauce with pakoras, cutlets, fries, and other fried snacks.
Spread it on sandwiches, burgers, or wraps for a zesty flavor.
Use it in marinades for vegetables or meats.
It’s a great accompaniment to traditional Bengali dishes like Luchi (deep-fried bread) and Aloo Bharta (mashed potatoes with spices).
Drizzle kasundi over roasted vegetables for a flavorful boost.
Combine kasundi with olive oil for a unique salad dressing.
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Dining and Cooking