One accompaniment that is a must in every Bengali kitchen especially during the summer is the Mustard Kasundi. Bengalis both of West Bengal and Bangladesh are known for their love of food and the ability to cook mouth-watering dishes that allures the food lovers from all corners of the world. The Bengali Cuisine has its own delicacies too. One in fact is this tangy and pungent mustard sauce. Whether having it raw as a sauce with snacks, as an accompaniment with hot rice and fries, or as an ingredient to cook special tasty dishes, it is just heavenly in taste. I know, if you are a Bangali and reading my blog already your taste buds are tingling. Yes the allure of Mustard Kasundi is hard to resist.

The tasty Chops for evening with Kasundi

What is the secret behind the taste of Mustard Kasundi?

Those who are new to the taste of this delicacy, and are hearing the

name of this delicacy for the first time, should know that mustard seeds are soaked in water and fermented for some time to prepare the base for the tingling taste of the mustard Kasundi. In yester years there were special pujas or offerings before preparing the mustard Kasundi so that the sauce gives the right taste and does not turn bitter. In short even today, it is prepared with utmost care. The Sanskrit word from which the word ‘Kasundi’ is derived is ‘kasundika’ or mustard paste and the taste is somewhat similar to ‘Dijon mustard’

What ingredients are needed to prepare the Mustard Kasundi?

Generations of Bengalis have mastered the perfection of preparing the ‘Mustard Kasundi’. There are some variations for example one can add tamarind pulp or green mango pulp to enhance the taste and the proportion of white and black mustard varies according to personal preferences. However, one easy recipe to prepare the mustard Kasundi is given below.

Ingredients:

• 1 cup of black soaked mustard seeds
• 1 cup of yellow soaked mustard seeds
• 1 cup of white tamarind pulp.
• 1/2 cup of water
• 4-5 green diced chilies
• 1/4 cup of sugar
• 1 tablespoon of salt
• 1 teaspoon of turmeric powder
• 1/4 cup of mustard oil
• 6-8 cloves of pasted garlic
• 1-inch piece of pasted ginger
• 1/4 teaspoon of asafoetida

Instructions for preparation:

Soaking the Mustard Seeds: Begin by soaking the black and yellow mustard seeds in water for about 4-5 hours. Thus, the seeds become softer and grindable.

Blending: Drain the soaked mustard seeds and put on a blender. Add the paste of green chilies, garlic, ginger, and a little water to help with the grinding process. The blending must continue for a thick consistency.

Cooking the Paste: In a large mixing bowl, combine the mustard paste with tamarind pulp, sugar, salt, turmeric powder, and asafoetida. All the ingredients need to be mixed well.

Fermentation The mixture is then to be put on a clean glass jar or ceramic container. Cover it with a muslin cloth and let it ferment in a cool, dark place for about 2-3 days. Previously it used to be done on stone utensils. This is an important step as here is where the fermentation happens.

Final Touch: After fermentation, heat the mustard oil in a pan until it reaches its smoking point. Allow it to cool slightly before adding it to the fermented mustard mixture. Mix well and let it sit for another day to allow the flavours to meld together.

The Mustard Kasundi is ready:  So the hard work has brought results and we have now tasty, tangy and yummy mustard Kasundi as an accompaniment to be served with snacks or hot rice.

Recipes that taste heavenly with Mustard Kasundi

This versatile sauce can be used to prepare many mouth-watering dishes both veg and non-veg.

1. Chingri Kasundi

 

Ingredients:

• ½ Kilo prawns medium sized dressed.
• 4 spoons full mustard Kasundirong>
• 2 chopped onions
• 2 diced tomatoes
• 1 large spoon garlic, ginger paste
• 2 slit green chillies
• 1 teaspoon cumin seeds
• 2 tablespoons mustard oil
• 1/2 spoon turmeric powder
• 1 spoon red chilli powder
• Salt to taste
• Chopped coriander leaves

Instructions:

• Marinate the cleaned prawns with turmeric powder and a little salt and keep for 20 minutes.
• On heated mustard oil sauté, the prawns for 4 minutes and keep aside
• On heated mustard oil put ginger-garlic paste, green chillies and stir for 5 minutes
• Put in diced tomatoes, cook until they are soft.
• Put in Mustard Kasundi and mix well
• Add the prawns in the pan, stir with the masala.
• Just Cook for three to four minutes on low simmering heat, making the sauteed prawns to seep in the flavours of the mustard sauce.
• Put a pinch of salt to taste.
• Sprinkle some coriander leaves.

 

2. Kasundi Fish Curry

Ingredients:

• Take 500gms of pieces of white fish fillets
• Take 3 tablespoons of mustard Kasundi
• Take 2 finely chopped julienned onions,
• 2 red tomatoes diced or chopped
• 1 tablespoon of smooth ginger-garlic paste
• 1 teaspoon of smooth pasted cumin seeds
• 2 tablespoons of good quality mustard oil
• 1/2 teaspoon of turmeric powder
• Salt according to taste
  

Instructions:

• The mustard oil needs to be heated on a pan and added with the cumin seeds. Once they splutter, chopped onions should be added with and sautéed until golden brown.
• Add to it the pasted ginger-garlic and cook for a two to three minutes before putting in the tomatoes. It is to be cooked until the tomatoes are soft and the juice has come out from those.
• Constant stirring required and the mustard Kasundi to be poured along with the turmeric powder. A thorough mixing of the ingredients needs to be done.
• After that the fish fillets to be added in the pan and gently to be coated with the sauce. Cover the pan and cook on low heat until the fish is cooked till it is soft but intact.
• At last garnish with fresh cilantro and then just serve with piping hot steamed rice.

3. Kasundi Spiced Paneer Tikka

Ingredients:

• Take 250gms of paneer, cut in small cubes
• Take 2 tablespoons of mustard Kasundi
• Then take a large tablespoon of yogurt or curd.
• Take 1 teaspoon of garam masala
• Take 1 teaspoon of paprika powder
• Add Salt to your taste
• Take also some wooden skewers which are soaked.

Instructions:

• First take a bowl, mix a moderate amount of mustard Kasundi, yogurt, garam masala, paprika powder, and salt according to your taste and mix well.
• In the mixture add the paneer cubes properly and coat them well. Kep it like that for at least half an hour.
• Then the marinated paneer cubes must be put on the soaked skewers.
• Now it is time to preheat a grill or oven to 200°C (392°F) and cook the paneer skewers for 10-12 minutes, it must be kept on turning occasionally, until the paneer turns golden in colour.
• The food should be Served hot with some mint chutney and salad garnish

 

4. Stir- Fried Kasundi Vegetable

 

Ingredients:

• First take 2 cups mixed vegetables as per the season
• Then take 2 tablespoons of mustard Kasundi to taste
• Mix with it 1 tablespoon of soy sauce
• Pour in 1 teaspoon sesame oil
• Take 2 cloves of finely mince garlic
• Put in 1-inch piece of chopped ginger
• Add in Salt and pepper as per the taste
• Put for garnish some sesame seeds

Instructions:

• First the wok or large pan has to be heated with white oil or sesame oil over medium- heat some sometime.  Then garlic and ginger have to be added and sautéed until a nice fragrance comes out.
• Then keep on adding the mixed vegetables and stir-fry for 4-5 minutes until they are tender but soft yet crisp.
• Now, one has to stir in the mustard Kasundi and soya or chilli sauce.
• For Seasoning, salt and pepper should be put as per taste and stirred for 5 minutes.
• Last is to garnish well with the sesame seeds and then time to serve hot along with piping hot rice.

The invaluable health benefits of Mustard Kasundi

• Any food becomes a favourite when it comes with added nutrition and health benefits.
• Mustard seeds are very rich in antioxidants. This helps to increase the immunity in the body and helps us to fight against free radicals and diseases. In fact, it gives us strength to fight diseases.
• Mustard helps in increasing the metabolism and keeps out digestive power strong.
• Mustard has anti-inflammatory properties which helps to relieve conditions like asthma and arthritis.
• Mustard seeds are rich in vitamins A, K, Calcium and Iron. The tamarind or mango pulp in mustard Kasundi is rich in vitamin C.
• Mustard seeds are known to reduce cholesterol thereby improving the functions of the heart.

Point to Note:

Mustard Kasundi is not only good to taste, but also a rich resource of nutrition and health ingredients. But it is pertinent that you get your bottle of Kasundi from a good source because the process of preparation needs care and precaution and this makes the difference. So, invest on a bottle or two and a good resource is https://monbangla.com. At your door step you can get the branded mustard Kasundi delivered in a jiffy. So why wait to savour this delicacy?