Skip to main content

Aam Kasundi / Mango and Mustard Sauce

Aam Kasundi / Mango and Mustard Sauce

Kasundi is a traditional Bengali recipe which is a variety of mustard sauce.  It is generally a pungent paste of mustard seeds and mango which is also known as aam kasundi. It is a sour, sweet and hot sauce which can be served as a dip or as a side dish with rice or roti.

 After making mango pickle twice for this season, I had some raw mangoes left in my refrigerator.  So I decided to make aam kasundi today.  I didn't make this mustard sauce in the traditional Bengali method. Bengalis kept the sauce in earthen pot for 7 days before consuming and they use raw mustard oil.  I made this kasundi to serve instantly after making. Actually I don't have an earthen pot to keep my kasundi sauce and so I adopted this method. 

 My 7 year old daughter was so curiously observing me while I was making the sauce. She asked me "what are you making momma?" I said " you'll not like it dear,  it's taste is so pungent" But she insisted to taste it. And after she tasted, she said "it's hot".
Aam Kasundi / Mango and Mustard Sauce


Aam Kasundi / Mango and Mustard Sauce 

Aam Kasundi / Mango and Mustard Sauce


📎Course : Dip/Side.
📎Cuisine : Indian/Bengali
🔪Preparation Time : 20 minutes
♨Cooking Time : 2 minutes 
🕞Total : 22 minutes

 INGREDIENTS:
  • 5-6 garlic cloves 
  • 4-5 green chilies 
  • 1/4 cup yellow mustard seeds 
  • 1 tbsp black mustard seeds
  • 1 big raw mango 
  • 1/2 cup mustard oil (or as required) 
  •  2 tbsp vinegar 
  • 1 tbsp salt 
  • 1 tbsp sugar 
METHOD:
Aam Kasundi / Mango and Mustard Sauce

  1. Peel the garlic cloves and wash under running water. Wash green chillies under running water. 
  2. wash yellow mustard seeds and black mustard seeds under running water and let it dry under sun for 3-4 hours,  together with garlic cloves and green chillies.
  3. Peel and wash raw mango.  Now cut in small pieces and put it under sun to dry for 3- 4 hours. 
  4. Now in a blender jar take yellow mustard seeds, black mustard seeds, garlic cloves, green chillies, raw mango pieces, salt, and sugar. Add vinegar and blend into a fine paste. 
  5. In a pan heat mustard oil. Off the burner and pour everything from the blender and mix well in the mustard oil. 
  6. Let it cool and transfer it in an airtight container. 
  7. Keep it in the refrigerator. 
Labels:

Comments

Post a Comment

Popular posts from this blog

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব
26 comments
Read more

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific
18 comments
Read more

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif
1 comment
Read more

Kochur Loti Recipe :Taro Stolons with Bamboo shoots

  Hello everyone ! I am back after a long time. As I was tested Covid-19 positive last October, so this break was much needed. But as I am back now, I will try to write new blog posts every week on different interesting and amazing food and recipe topics of Assamese cuisine.  As the second phrase of Covid has begun in many countries, we need to be more careful now and should follow strictly the guidances provided by World Health Organisation to protect ourselves and the people around us from caronavirus.  Here is a quick look at the precautions we need to follow strictly to prevent the spread of Covid-19: Keep physical distancing and wear a mask in public  where physical distancing is not possible.  Clean your hands often with soap and water. Use hand sanitizer and carry a hand sanitizer with you while going out.  Maintain a safe distance from person who is sneezing and coughing.  Don't touch your eyes, nose and mouth.  Seek medical attention if you have fever, caught or difficulti
Post a Comment
Read more

Assamese Papaya Khar Recipe / অমিতাৰ খাৰ

Khar  is an alkali prepared from sun dried skin of some varieties of  banana.  It is prepared by filtering the water from the burn ashes of the skin of the banana. This khar extract is preserved in bottles and then used to make khar recipes. A traditional Assamese meal begin with khar. There are many different khar recipes and among them Papaya khar is very popular. *To know how to prepare khar  click here Assamese Papaya Khar Recipe / অমিতাৰ খাৰ  📎 Course :  Side dish 📎Cuisine : Assamese  🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes 🍴Servings : 2 INGREDIENTS: 1 cup chopped papaya  3-4 chopped garlic cloves  1-2 tbsp Khar  1 tbsp mustard oil  Salt to taste  METHOD: Boil papaya in a pressure cooker for 1 or 2 whistles.  In a pan heat mustard oil.  Add chopped garlic cloves.  When crackling, pour everything from the cooker.  Add khar and salt  Mix well and in medium heat cook for few minutes until papaya
Post a Comment
Read more

Assamese Doi Chira Jolpan Recipe

Assamese Jolpan recipes are generally breakfast recipes which requires no cooking and can be prepared in no time.  These jolpan recipes are not only served as breakfast but can also be served to guests specially in the time of Bihu festivities. Jolpan recipes usually consists of various forms of rice like rice flakes (chira), puffed rice(muri/hurung/akhoi), handoh(roasted and grounded rice),  Soft rice(kumol saul) etc.  These rice varieties are served with curd/yougurt(doi), and jaggery(gur) to make jolpan . Use either cow curd or buffalo curd. You can also use curd prepared in bamboo hollow. But serve Assamese jolpan only on bell metal(kahor) bowl because it is a tradition. Recipe of Doi Chira: >Preparation time: 15 minutes >Cooking time: 0 minutes >Total: 15 minutes. >Serve: 2 INGREDIENTS: 2 cups rice flakes 1 cup curd/yougurt 1/2 cup jeggery 1/2 cup cream(optional) METHOD: Soak rice flakes in warm water for 2-3 minutes.  Squeeze and drain the remaining
Post a Comment
Read more

Pork with elephant apple

  Here I am back after a long time. Today I am going to share a simple recipe of Pork Curry . Its an Assamese style pork curry where I cooked it with elephant apple . Serve this tasty pork curry with rice in lunch or dinner. Dillenia Indica   commonly known as Elephant  Apple   or Ou tenga   is a fruit ,  sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries. Pork with Ou Tenga or Elephant Apple: 📎 Course :  Main course 📎Cuisine :  Assamese  🔪Preparation Time :  10 minutes ♨Cooking Time :  30 minutes 🕞Total :  40 minutes 🍴Servings : 4 INGREDIENTS: 500 gms pork 1 elephant apple or ou tenga  1/2 tbsp ginger-garlic paste 1 onion, chopped Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste  2 tbsp mustard oil Salt to taste METHOD: Cut pork into cube sized pieces. Was
Post a Comment
Read more

Namsing : A Mishing Delicacy

 Mishing are an ethnic community living in parts of Assam and Arunachal Pradesh. Unlike other Assamese cuisines, Mishing cuisine is also unique of its kind. Mishing people are mainly non-vegetarian and rice is their main food. They eat different greens and herbs as vegetable together with fish, pork, chicken, duck meat etc. Namsing is a very popular dish among Mishing people. Namsing is nothing but dry and grounded fish . Dry and grounded fish is equally popular among other ethnic groups of Assam also but they call it hukoti .  The method of preparation of namsing is little different from hukoti. In preparing namsing Mishing people also add few herbs like colocasia leaves, long coriander etc. Small river fishes are used to make namsing. At first they clean the fishes and then dry them under sun or on smoke over stove top. After that they grounded the dry fishes together with different herbs in husking pedal (dhaki). They use bamboo tubes and filled the tubes with the grounded mixture
Post a Comment
Read more

Fish Curry with Dry Elephant Apple (Ou Tenga)

Hey there!  I'm back again, after a long time. It's more than six months now, that I haven't written a single word in my blog. Sometimes staying motivated  to keep posting new posts everyday isn't so easy. But, I am back with a new recipe now. It's a simple Assamese style fish curry recipe or masor tenga cooked with dry elephant apple ( ou tenga ).  Dillenia indica, commonly known as elephant apple (ou tenga in Assamese) is used as a souring agent in Assamese cuisine.  We can eat both raw (by making a chutney) and cooked elephant apple. Assamese people eat ou tenga by adding it in lentil curry (dail) and by making sour fish curry (masor tenga). We can also preserve elephant apple by just sun drying it. At first let me share the recipe of Sun dried elephant apple.  Sun Dried Elephant Apple : INGREDIENTS: 1 elephant apple  METHOD: STEP 1  Remove the petals of the elephant apple with the help of a sharp knife.  STEP 2 Cut the soft petals into small slices.  STEP 3 Put
1 comment
Read more

Alpine Retreat : Best Homestay In Guwahati : A Review

 If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the  Alpine retreat homestay, a lovely urban apartment at the right of the  heart of the area.  During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere and a homestay is a kind of accommodation where tourists are treated like guests, not clients and they are given rooms to stay together with the host family in the same house. A homestay is after all someone's home. In homestay we don't have to confined in a single room just like in a hotel. As the American novelist Edgar Watson Howe beautifully quoted  "To be an ideal guest, stay at home. ".  Alpine retreat is a lovely urban apartment that provides homestay with patio. Just 4.5 km from Paltan Bazar railway station, located on the G.S road,  Alpine retreat is easily accessible and surrounded by
1 comment
Read more