Why bother when you have this wonderfully pungent, spicy mixture of fresh mangoes and mustard seeds and garlic, redolent with that zing of raw mustard oil, right in front of you?
When you hold your mixie in front of you, just after you have zapped all of the above, bring your nose closer and take a whiff, you are sure to go back home in a second ... numerous memories nudging each other to get a space in your thoughts ... while your eyes will water a little and your nose will tingle a little ... and that will not be only because of memories.
While I have seen Thamma make numerous kinds of achaars back home ( here is a glimpse of those hilarious memories), I have never seen her make kasundi.
Neither have I seen Dida making it, ever.
It is said that making the real, authentic Kasundi takes a lot of dos and don'ts. So not many people ventured into making it other than the older generation of grandmas.
And today, even they have moved away from it. Especially due to availability off the shelves.
When I had made this instant kasundi long, long back when I was a new blogger, ... eight years ago to be precise, I was floored by the taste.
And every year, when new mangoes appeared in the markets, I would first make this kasundi and then move on to other chaatnis or achars. And then, just before the raw mangoes disappeared, I would make a big batch and store it in the fridge for the rainy days ahead.
Because this is the perfect accompaniment to all those fried sinful stuff that we associate rainy days with.
But have never made a blog post on this.
Every year, I have the most honest intentions of making one. But that never happened.
So this time I decided I would make a post after all.
Though I know I am 8 years too late.
At the time I made this for the first time, Kasundi was not available anywhere outside of Bengal.
At least I did not get it in Pune.
But today, it is available everywhere ... off the shelves.
But somehow, while I do have a bottle of Kasundi in my fridge always these days, the freshness and tang of this freshly made instant kasundi touches my heart as well as taste buds with a different kind of love.
This post has this instant kasundi mentioned when I made it for the first time, after learning it from another blogger friend.
I have used less garlic because it can easily overwhelm the flavours of the raw mango as well as the mustard.
Also, I always add the mustard oil only after grinding is done.
Do not skimp on the mustard oil if you plan to store it in the fridge. Better if there is a layer of oil on the top to stop it from spoiling.
This is one of the easiest condiments with the minimum of ingredients.
Raw mango - 1 medium
Black mustard seeds - 2 tbsp
Yellow mustard seeds - 1 tbsp
Garlic cloves - 4 cloves
Green chillies - 2 or 3
Salt - to taste
Mustard oil - around 5 tbsp or more if you are storing
How to :
Run everything in the mixer to make a paste.
Add the mustard oil and give a light mix.
While it is perfect on the side with snacks, my favourite, however is a dollop of this tangy, spicy stuff on plain, warm rice.
And this one is for all those wonderful women, balancing homes and work and children and relatives.
Even if you do have a store bought kasundi in your fridge, do go ahead and make this one day.
You will make a happy you.
I am sure I made Thamma happy.