Mosdeng Serma - Tripuri Chutney

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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