Tomato sauce according to Indian recipes - tomato casundi. This is a traditional spicy seasoning with mustard, which is suitable for any fresh dish. Kasundi spread on bread, add to rice or spaghetti. Depending on the degree of hotness of the pepper, prepare a sharp and “evil” sauce or a soft, sweetish. Kasundi is immediately ready for use, and under the conditions of sterility during packaging and cooking it can be stored in a dark and cool place for several months.
Choose ripe vegetables without signs of spoilage, the spices should also be fresh and bright - this is the key to success!
- Cooking time: 45 minutes
- Quantity: 0.6 l
Ingredients for making tomato casundi
- 700 g tomatoes;
- 200 g white onions;
- garlic head;
- 1 tsp. coriander seeds;
- 1 tsp. zira;
- 3 tsp. mustard seed;
- 1 tsp. ground red pepper;
- 1 tsp. smoked paprika;
- 10 g of salt;
- 10 g of granulated sugar;
- 25 ml of olive oil.
Method of cooking tomato casundi
We start with spices - this is the most important stage in the preparation of any Indian seasonings. We heat without a saucepan or a frying pan with a thick bottom. Fill with cumin, mustard seeds and coriander. On medium heat, fry the spices for a few minutes, as soon as a strong aroma appears, remove them from the fire and pour them into the mortar.
Grind the roasted spices thoroughly until smooth. The smell, released in the process of frying, will make you understand the reason why seeds and grains are first calcined - this is the magic aroma of spices.
Now we cut white onions into small slices, instead of which you can use shallots or sweet onions. We clean the garlic head, chop the cloves finely or pass through the press, add to the pan with the heated olive oil.
Pass vegetables over medium heat until the onions are almost transparent. To shorten the time, sprinkle with a small pinch of salt, as a result of which moisture is released, and it will cook faster.
Ripe red tomatoes put in boiling water for 20-30 seconds, then shift to cold. Remove the skin, cut the stem and cut into medium-sized slices. Add tomatoes to onions.
Pour salt and sugar, stir. Then we put all the spices - smoked paprika, ground red pepper and seeds ground in a mortar. Mix, increase the fire, so that the mass boils.
Cook for about 30-40 minutes over medium heat until the moisture is almost completely evaporated and the vegetable puree thickens.
Banks of my baking soda, rinsed thoroughly, dried in an oven for 10-15 minutes.
Covers boil. We pack hot vegetable puree, filling cans up to shoulders. Close the lids, for additional preservation, you can pour a tablespoon of heated vegetable or olive oil on top.
For safe storage, you can sterilize the sauce at a temperature of 85 degrees for 7-8 minutes (for dishes with a capacity of 500 g), but in a cool place, such canned food will remain well without sterilization.
Storage temperature from +2 to +5 degrees Celsius.