Kahudi/Pantitenga
and Kharoli
Fermented Mustard paste
1.Grind yellow and brown mustard seeds manually.(Do not use a blender or mixy ).Add salt and chili powder .
a)For Kahudi :Add lemon juice or thekera pani,according to taste and knead until mustard releases oil.(it should be tangy to taste)
b)For Karoli
Instead of lemon (Acid)substitute with kolakar(alkali)
Wrap in banana leaf and keep in a warm place for 2-3 days to ferment .Use as a side dish
Photo of Kahudi and Kharoli
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