Kasundi

This week, we bring you the recipe for Kasundi, a fermented mustard seed paste that is quite popular in Bengali kitchens. Often compared to English mustard, Kasundi is its fiery cousin: sharper, deeper, and far more intense in taste.

Whether you pair it with deep-fried snacks, smear it on a sandwich, or stir it into a salad dressing, this Kasundi will elevate everything it touches.

Ingredients for Kasundi

• Black Mustard Seeds: ½ cup

• Yellow Mustard Seeds: ½ cup

• Coriander Powder: 1 tbsp

• Turmeric Powder: ½ tbsp

• Ginger (finely chopped): ½ tbsp

• Green Chillies: 2–3

• Lemon Juice: from 2 lemons

• Sugar: 1–2 tbsp

• Vinegar: 4–5 tbsp

• Salt: As needed

• Water: As needed
  

Method for Kasundi

1. Rinse and drain both types of mustard seeds.

2. In a blender, add mustard seeds, chopped green chilies, ginger, coriander powder, turmeric, sugar, and salt. Pulse a few times to make a coarse mixture.

3. Add 4–5 tbsp water and blend again until you get a smooth paste.

4. Pour in lemon juice and vinegar, then blend once more to combine.

5. Transfer the mixture into a sterilized glass jar and refrigerate.

6. Let it sit for a few hours for flavors to settle.

7. Your Kasundi is ready! Use as a dip, spread, or dressing!
   

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