Kasundi
涙が出るほどツンとくる！東インドの食卓を刺激する黄色のマグマ
Description
A Bengal-unique intense mustard sauce fermenting a blend of mustard seeds (black/yellow) base, green chilies, turmeric, and unripe green mango acidity.
Classification: For Maniacs,Paste,Intense Heat
Shops selling Kasundi
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mustard seeds
- Green mango
- Green chilies
- Turmeric
- Salt
Instructions
- When eating Bengal street snacks (Egg Rolls or Fish Fry), dip generously in this Kasundi instead of ketchup.
- When making Macher Jhol (Bengali fish curry), toss 1-
- tbsp into the pot with spices, erasing fish odor and adding heavy richness.
- Toss directly with boiled veg for a spicy salad.
Learn more Substitutes, pairings, tips
Key spices
Mustard seeds、Turmeric、Green chilies
Substitutes at Japanese supermarkets
Mix of whole grain mustard, a little Karashi (Japanese mustard), and lemon juice (as sub for pungent stimulation)
Pairing
Kolkata Egg Roll, Fish Fry, Bengali curries
Trivia
[Hardcore] Unlike Western mustard, its biggest feature is adding 'fermentation acidity and fruitiness' from green mangoes. The true identity of that 'junk, pungent umami' of street foods (Kathi Rolls etc.) sold on Kolkata street corners is 100% this.
Eating tips & etiquette
[Unique Usage] Smear stickily over freshly deep-fried white fish, washing down beer with teary eyes from the 'intense stimulation resembling Japanese Karashi' piercing the nose the moment it enters the mouth!
Allergen
None