KASUNDI
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Kasundi Mustard Sauce is used in traditional Bengali recipes.
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Authentic Mustard Sauce made with spices and salt.
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Kasundi is typically spicy and savoury mustard chutney, used as a condiment in dipping like other sauces.
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This mustard sauce goes well with Pakoras, Samosas and fried fish!
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Kasundi or Yellow Mustard Sauce is also used as spread on sandwiches and non veg dishes.
SUBHRA KASUNDI
Kasundi is a mustard sauce made by fermenting mustard seeds, and is much stronger and sharper than other kinds of mustard sauce.It is highly pungent, and is capable of exciting the nasal passage and bringing tears to the eyes in the same way as wasabi.
In modern times, Kasundi is popularly served with Bengali snacks like cutlets and chops, and deep-fried spicy treats, as it brings tartness and pungency to the flavours. It also can be served as a dip with other snacks, as well as sandwiches, pizzas, burgers, omelettes, salads and other food. But, traditionally it was served neither with these treats nor in such quantities at home. In the past, it was stored with care, served sparingly and in small quantities, and paired with hot stir-fried greens, never fish or meat. The practice of pairing kasundi with non-vegetarian dishes evolved in the commercial eateries, beginning with batter-fried fish.