Tripura is the next state we are stepping into. Tripura is the 3rd smallest state in the country.It was a princely state during the British Rule and later was joined to India in 1949.It is the remotest of the 7 North Eastern States.
Tripura lies in a very geographically disadvantaged place with its only connection to the outside world being to NH 44.Due to its geographical location,this state is backward in economic progression and is plagued by poverty and unemployment.
Tripura cuisine is predominantly a non vegetarian one .It has the influence to Bengali cuisine to a larger extent and a touch of Chinese cuisine .One of the most important ingredient in their kitchen is Berma which is dried fermented fish.
Rice ,fish and vegetables are the staples here.Other types of meat are also consumed. Bamboo shoots and local herbs are also used in their dishes.Vegetable oil and mustard oil is used for cooking .And many of the Tripuri dishes are cooked without oil and therefore are quite healthy.
I read that thought the Tripuri people are adapting and changing their culture to suit the modern world, they have still retained their culinary heritage.
From Tripura, we have this chutney – Mosdeng Serma .The characteristic taste of this chutney is probably from the Berma[dried and fermented fish] that is used. I skipped that made a vegetarian version of this chutney. This is similar to the ones we make regularly but the difference is in the method.
Hubby and MIL loved it as it was really spicy. I didn’t even touch it!
I used:
Adapted from here
Onion-2,finely chopped
Garlic- pods, finely chopped
Tomato-2,chopped
Red chili powder- 3 teaspoons
Salt to taste
Coriander leaves- a handful
Oil-2 teaspoons
Mix the chili powder in 1/4 cup of water and keep aside.Heat oil in a pan and is soft.Put in the onion and garlic and saute till onion is light brown.Add the chili powder mixture and be sure to stay away from the pan and to open the windows and turn on the exhaust.
Cook for a while till the chili paste thickens and then add tomatoes.Mix well and cover and cook till the tomato is soft and mushy.Add the coriander leaves ,mix and remove from heat.
Serve in small quantity as a side dish with steamed rice…
Bon Appetit…
Mosdeng..how I searched to get aaloo Mosdeng. .n here I understand what it would have been. .The chutney looks yum.
looks mouthwatering and a perfect side dish, i wud also add a bit of roasted peanut powder to add some crunch
3 spoons of red chili powder – OMG!!! I better stay away from it, but it looks so inviting and colorful!!
Seems like a very hot chutney this mosdeng is.. Sounds very quick and almost like our usual tomato chutney na.
During the coarse of this BM there have been so many new tomato chutneys! I have to try them all. Yours looks lovely.
Wow that surely looks so inviting!
Looks yum PJ. You have made it yum. I am making this tomorrow have to make a chutney for idlis.
I am also staying away from this fiery chutney PJ. And this is something I can cook only in summer when I can afford to open up all the windows at home !
Same pinch,chutney sounds super spicy and yummy…
Simple and delicious tomato chutney.
Chutney looks very good. If it is spicy, then it is my kind of chutney. Will try this chutney very soon.
What a fiery looking chutney. Love your pictures with the heaped chutney!
wow such an delicious Mosdeng from tripura 🙂 am just stunned to see all your research 🙂 tempting chutney there !!
i love fiery chutnies too.. this one is a must try
that is a lot of chili powder – must have been fiery for sure