Mosdeng Serma - Tripuri Chutney - Tiripura Special
Tiripura is one of the north eastern state,third smallest state in the country,bordered by Bangaladesh,Assam and Mizoram.
Like other NE states Tiripura cuisine is predominantly non-vegetarian and hard to find vegetarian recipes.They use lot of dried and fermented fish in their cooking.
Coming to the recipe its a chutneymade with berma(dried fish),but I skipped adding the berma and made this one.Its a regular chutney what we make in South Indian Cuisine but in a slightly different way.
The chutney came out super spicy and I accompanied with idlys.Off to the recipe.......................
Basic Information
Recipe Source Tirupura society
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 3
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion(chopped) | 2 (medium size) |
| Garlic/poondu(chopped) | 6-7 cloves |
| Tomato(chopped) | 2 (medium size) |
| Redchilly/varamilagai | 7-8 |
| Salt | 1 tsp |
| Oil | 2 tbs |
| Coriander leaves | 2 tbs(chopped) |
Method
- Soak the red chillies in hot water for 10 minutes and grind it to a fine paste along with little water and keep it aside.
- Heat the pan with oil and saute the chopped onion for couple of minutes.Then add in the chopped garlic and continue sauteing it for another couple of minutes.
- Then goes in the red chilly paste and salt cook it till the raw smell goes off.Now add in chopped tomatoes and cook it till mushy.Simmer it for 2-3 minutes and finally sprinkle the coriander leaves,put off the flame.
Mosdeng Serma is ready.
Enjoy..........................................................
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