Kasundi

May 2, 2013

Kasundi - kvalifood.com

Kasundi is a fermented Bengali mustard sauce. It is made from ground mustard seeds, chilies, turmeric, and mustard oil, then left to ferment at room temperature for about a week. The result is sharp, pungent, and potent – used sparingly alongside fried snacks, rice and dal, or as a dip.

Makes ca. 300 g

Ingredients

65 g black mustard seeds
65 g yellow mustard seeds
4-6 green chilies (or 3-4 dried red chilies)
1 tsp turmeric powder
1.5 tsp salt
2 tbsp white vinegar
60 ml mustard oil
60 ml water, boiled and cooled

Optional spice blend

1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp black peppercorns
1/4 tsp ajwain (carom seeds)
1 bay leaf

Directions

Rinse the mustard seeds and spread on a plate to dry completely, several hours or overnight.
If using the optional spice blend, dry-roast the cumin, coriander, peppercorns, ajwain, and bay leaf over low heat 2-3 minutes until fragrant. Cool and grind to a fine powder.
Combine the dried mustard seeds, chilies, turmeric, salt, and ground spice blend (if using) in a food processor. Pulse until coarsely ground.
Add the vinegar and cooled boiled water. Blend to a thick, slightly coarse paste. Add a little more water if needed – aim for a consistency like thick porridge.
Transfer to a clean glass or ceramic jar. Pour the mustard oil over the surface to form a thin sealing layer.
Cover loosely and leave at room temperature for 5-7 days. The paste needs some air exchange for fermentation.
Stir once daily with a clean, dry spoon. Replace the oil layer after stirring.
After 5-7 days, seal tightly and refrigerate.

Notes

Using both black and yellow mustard seeds gives the best balance. Black seeds are sharper; yellow are milder and give body.
Mustard oil is essential for authentic flavor. Do not substitute with neutral oil.
Vinegar helps kickstart acidity. Traditional versions skip it entirely, but it adds a safety margin for home fermenters.
Traditional kasundi is slightly coarse, not silky smooth.
Fermentation continues to develop flavor over weeks. It improves with age.
Keeps refrigerated for several months. Always use a clean, dry spoon.
For aam kasundi (mango version): replace the water with 200-300 g chopped green (unripe) mango. Skip the vinegar. Add 3-5 garlic cloves when blending. Tangier but shorter shelf life (about 1 month).