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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


IngredientQuantity
Onion(chopped)2 (medium size)
Garlic/poondu(chopped)6-7 cloves
Tomato(chopped)2 (medium size)
Redchilly/varamilagai7-8
Salt1 tsp
Oil2 tbs
Coriander leaves2 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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