souring agent
Kasundi mustard
Kasundi
5 g1 teaspoon
15 g1 tablespoon
wholegrain mustard density ~1.0 g/ml; 1 tsp ~5 g
Instead of Kasundi mustard
Nothing ferments quite like kasundi; these give mustard sourness only.
Wholegrain mustardUse the same weight, mashed smooth with a little lime juice; keeps mustard tang but lacks Bengali fermentation.
English mustardUse one-third of the weight, mixed with lime juice or water; much hotter, so taste as you go.
Mustard powderUse half the weight, mixed to a paste with water and a squeeze of lime juice; add late so the heat does not fade.
