Lukter (dried meat with chilli)
AI-drafted · awaiting admin review
Strips of meat smoke-dried over the hearth and tossed with crushed hot chilli and salt, a long-keeping relish served with rice.
Region: Arunachal PradeshOccasion: Everyday side dish; travel foodTime: 30 min (with ready smoked meat)Serves: 4Non-vegetarian
Ingredients
- 250 g smoke-dried pork or other meat
- 2 tbsp crushed dried hot chilli (such as king chilli flakes)
- 1 tsp chopped ginger
- 1 tsp oil (optional)
- Salt to taste
Method
- Traditionally, strips of meat are hung over the kitchen hearth for several days until fully dried and smoky.
- Soak the dried meat briefly in warm water, then boil for 15 minutes until it softens.
- Drain and shred or cut into small pieces.
- Toss in a hot pan with the oil, ginger, chilli flakes and salt for 3–4 minutes.
- Cool and serve with rice. It keeps for several days.
History
Smoking meat over the fireplace is a common way of preserving food in Arunachal's homes, where the hearth sits in the middle of the house.
Significance
Lukter and other smoked meats let families store meat from feasts and hunts, and are packed for long journeys on foot through the hills.