Aam Kasundi with amchur powder
Aam kasundi or mustard pickled with mango is a popular and essential condiment of a Bengali kitchen. It is traditionally prepared by fermenting mustard with raw mangoes. But since this is not a season of raw mangoes and also the correct time for fermentation, I prepared it with aamchur powder and cooked it instead. Kasundi is often consumed as a dip along with fritters and winter being a perfect time to eat fritters, I was missing kasundi on my plate. So prepared this alternative.
#ebook 50
Aam Kasundi with amchur powder
Aam kasundi or mustard pickled with mango is a popular and essential condiment of a Bengali kitchen. It is traditionally prepared by fermenting mustard with raw mangoes. But since this is not a season of raw mangoes and also the correct time for fermentation, I prepared it with aamchur powder and cooked it instead. Kasundi is often consumed as a dip along with fritters and winter being a perfect time to eat fritters, I was missing kasundi on my plate. So prepared this alternative.
#ebook 50
Open in Cookpad AppSteps
- 1
Soak the mustard seeds for half an hour. Strain the water and leave them to air-dry.
- 2
Make a paste of mustard seeds, green chilies, ginger, salt, sugar, amchur powder and turmeric powder.
- 3
Let the mixture stand for at least 30 minutes. Letting the mixture stand i.e. mustard paste with salt reduces the bitterness of the mustard paste.
- 4
Now, take a kadhai. To it add the oil and heat it.
- 5
Now, add the mustard paste to the kadhai and let it simmer for 3-4 minutes.
- 6
Your kasundi is ready. Store the kasundi in airtight container and you can store it for at least 3 months.
Cooksnaps
Similar Recipes
More Recipes
-
-
Debbie's Chicken Caesar Pasta Salad
-
-
-
-
Honeycomb (Cow Stomach & Intestine) Tripe Stew/Curry
-
-
-
-
-
Keto : RIBEYE w/ Wild Mushroom Cabbage Slaw. 5.5g Carbs
-
-
Creamy Chicken and Potato Soup
-
Creamy parsnip & butter bean soup
-
-
-
-
-
-
-
-
-
Comments