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Saturday, September 6, 2014

Tomato Kasundi

When I first heard about it on the latest season of Masterchef Australia Season 6, my salivary glands went on a overdrive. The red oozing out of the burgers was too much to resist. I decided to Google the recipe and voila....there are dozens of Tomato Kasundi recipes floating around in the blogosphere. And each version happened to be quite different from the other. I finally settled for my own version ( inspired by the Odia Tomato-Besara ). Though it takes some time and effort, the investment is well worth it !! This versatile sauce can be had with white rice, slathered over bread/wraps and even as a hot dip for all kinds of fritters.

While I have used mustard powder/one can just use whole mustard in the tempering. The mustard introduces a slightly bitter note along with the heat but some varieties can be quite bitter. Yellow mustard is a safe bet for folks who can not accustomed to the mustard-y taste/flavour.

Read on -




















Preparation Time - 25 mins

Ingredients -

  • 5 medium sized ripe tomatoes
  • 4-5 garlic flakes
  • 1 inch fresh ginger
  • 1 tsp mustard seeds
  • a pinch of cumin powder
  • 4 tsp vinegar
  • 1 tsp red chili powder
  • 2 tsp powdered jaggery
  • 4 tbsp vegetable oil
  • 1-2 green chili 
  • salt to taste
Preparation - Grind the mustard into a fine powder.

Grate the ginger and garlic.

Put the tomatoes in boiling water for 5-6 mins. Remove and wash under running water. Peel and chop them.

Take all the ingredients (except oil) in a mixing bowl and toss together.

Cooking - Heat the oil in a wok. Add the green chili and fry till it starts to turn brown. This would release its heat and flavor into the oil.

Add the contents of the mixing bowl and allow to cook on medium heat.

Once the water evaporates and the oil starts to separate into another layer, it is done.

Allow to cool down before storing it in disinfected bottles. Stays good in the fridge up to 6 months to 1 year.

2 comments:

  1. very nice , but why the kasundi name ? It has more towards Tomato -besara than Kasundi ... ha ha

    ReplyDelete
    Replies
    1. Agreed totally...its a neither a kasundi nor a tomato besara in the pure sense.....got the idea after seeing Masterchef...you would be surprised going by its popularity

      Delete

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