A few things in life are so important that they become partners in coexistence rather than just being part of life. Kasundi is one such thing in a Bengali household, no matter where a Bengali resides, you will always find a bottle of it on the dining table or in the pantry. Shak bhaja tastes incomplete without a dollop of it; how can you enjoy any variety of chops or fish fry without dipping it in kasundi? We were never taught otherwise; tomato ketchup arrived at our home quite late. During my growing-up years, Kasundi was the only sauce we used in various ways. The pungency of mustard, the contrasting tang, and the right amounts of handpicked spices make this typical Bengali blend truly unique. It pairs well with almost everything you love to eat, making it an irresistible choice.
This version of Instant Kasundi is my take on the traditional blend. It tastes the same though, and the best part is that it comes together quickly and can be stored for as long as you like. I’ve wanted to share a recipe for Kasundi for a long time, but it never happened. Now that I’ve perfected it, I thought I should document it here first and maybe create a recipe video later.
I hope you’ll find my way of making Kasundi useful. If you try the recipe, please let me know about your experience. 🙂
Kasundi with Acacia gum powder, what’s new?
Acacia gum/Gum Arabic, also known as Gond, is a natural gum derived from the sap of the Babul (Acacia) tree. It has been used in India since ancient times. Ayurvedic practitioners utilize this gum in various medicines, along with its anti-inflammatory properties, it has many other nutritional benefits. Although the domestic usage of Acacia gum is limited to certain Indian states, and in different traditional Indian recipes but it’s not a common ingredient for every kitchen, though it is widely used in the food industry as a binding agent, emulsifier, and stabilizer. Thanks to its excellent all-natural stabilizing properties, it effectively thickens homemade condiments to achieve the perfect consistency. This helps prevent the formation of watery substances—a common issue in various homemade sauces, particularly those intended for long-term storage, especially in savoury varieties.
Using Acacia gum powder in Kasundi to achieve the perfect consistency was a rewarding experience for me. I would love to share this experience with my readers so that they can also try it in their kitchens and expand their skills by exploring this old ingredient. We should overcome the limitations that hold us back from experimenting with potent desi ingredients while we often rely on cornstarch, gelatin, agar-agar, and similar alternatives.
You can find Acacia gum in nearby grocery stores or get it online. It comes in crystal or powdered form. If you buy a pack of Acacia gum/Gond crystals, you can grind them in a food processor to create a powder, which can be used as needed in different recipes.
Instant Kasundi / Bengali Mustard Sauce
Make Bengal's beloved mustard sauce, Kasundi, with this quick recipe. This versatile condiment pairs well with nearly every dish you enjoy.
Ingredients
- ½ cup / 80g- Mustard seeds
- ½ cup + 1 tbsp /100ml- Water (read notes)
- 1 tsp- Salt
- 1 tsp- Turmeric powder
- 2 tbsp + 1 tsp- White vinegar (read notes)
For acacia gum powder mixture (optional, but recommended, read notes)
- 1 tsp- Acacia gum / powdered Gond
- 2 tbsp- Hot water
Roasted spices
- 3- Whole dry red chillies
- 1 tsp- Whole black peppercorns
- 1 tsp- Cumin seeds
- 1 tsp- Coriander seeds
- ¼ tsp- Ajwain/Carom seeds
Instructions
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Use a mix of yellow and black mustard seeds. Measure equal amounts of both varieties and place the seeds in a strainer. Rinse them under running water, then set the strainer aside to let the excess water drain off.
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Next, spread the washed seeds on a plate and allow them to dry completely at room temperature. This process may take a few hours, so you can also complete this step a day before making the Kasundi.
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In a frying pan dry fry/roast the spices over low-medium heat for 2-3 minutes, or until fragrant and one shade darker in colour. Keep aside to cool completely before grinding.
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Boil some water in a pan, and once it reaches a rolling boil, turn off the heat. Allow the water to cool for a few minutes. Next, measure 2 tablespoons of the hot water into a cup and mix in the acacia powder. This will quickly transform into a thick, gel-like mixture, which is normal. Set this mixture aside for later use.
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In a food processor / mixer grinder add the mustard seeds, salt, turmeric powder, and roasted spices, blitz without any water until a coarse mixture forms.
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Next, add vinegar, water, and acacia powder mixture to the food processor and blitz until you achieve a smooth and moderately thick consistency for the Kasundi. For this step, add the previously boiled water. You must use boiled water only to prepare Kasundi, but it needs to be at room temperature.
I prefer my homemade Kasundi to be thicker because I use it not just as a dipping sauce or condiment, but also as an ingredient in various dishes, such as Dhone Kasundi Mach, Begun Basanti, and in sandwiches and salad dressings, as well as raita. With a bit of creativity, Kasundi can play a versatile role in your kitchen. Continue exploring the options by making a batch, and use it as many ways as possible.
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Store the Kasundi in the refrigerator, and it can be used for several months.
Recipe Notes
- I prefer to use good quality, naturally brewed white vinegar in my recipes instead of synthetic white vinegar.
- The amount of water in the recipe can be increased to make a pourable version of Kasundi. If you add more water, adjust the salt accordingly.
- Acacia gum powder works as a natural stabilizer and improves the texture when you intend to make a quicker version of Kasundi. You can leave this ingredient, if you don’t have it or prefer not to use it, omitting this ingredient will not affect the overall taste of Kasundi.
- In my recipes, I use 225 ml cups. 1 cup = 225ml.
Kasundi made using Hamilton Beach JMG
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