Mosdeng serma
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A fiery, uncooked chutney of fresh chillies, roasted tomatoes and berma, served on the side of every Tripuri meal.
Region: TripuraOccasion: Everyday side dishTime: 15 minServes: 4Non-vegetarian
Ingredients
- 6–8 green or red chillies
- 2 tomatoes
- 1 piece berma
- 4 garlic cloves
- 1 small onion, finely chopped
- A handful of coriander leaves
- Salt to taste
Method
- Roast the chillies and tomatoes over an open flame or on a hot pan until charred. Peel the tomatoes.
- Roast the berma lightly until fragrant.
- Pound the chillies, garlic and berma together in a mortar.
- Add the tomatoes and pound to a rough paste. Mix in onion, coriander and salt.
- Serve fresh with rice and bwtwi.
History
Mosdeng is a Kokborok word for this style of chutney. Chillies are central to Tripuri food.
Significance
A spoon of mosdeng serma makes even plain rice a meal, and it appears at nearly every Tripuri lunch.