Authentic Tripuri Mosdeng Serma with Warm Puffed Rice
A fiery and tangy traditional chutney from Tripura made with sun-dried fish, pounded roselle leaves, and pungent ghost chillies. Served warm with puffed rice for a deliciously rustic indigenous snack.
25min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Roast the dried small fish on a dry skillet over medium heat until fragrant and slightly crisp.
2
Char the garlic cloves and ghost chillies over an open flame until lightly blackened for a smoky aroma.
3
In a traditional mortar and pestle, pound the roasted fish, charred chillies, and garlic together until well crushed.
4
Add the blanched roselle leaves and chopped onions to the mortar, continuing to pound until a coarse, well-blended paste forms.
5
Season with salt to taste, mixing thoroughly to balance the fiery heat and tangy sourness.
6
Serve the freshly prepared Mosdeng Serma warm alongside bowls of crunchy puffed rice.
Ingredients
50g dried small fish (berma), lightly roasted
4-5 spicy ghost chillies (moya), roasted
1 cup fresh roselle leaves (lengra), cleaned and blanched
6-8 cloves of garlic, peeled and charred
1 small onion, finely chopped
Salt to taste
2 cups puffed rice (muri) for serving
*This AI-generated recipe may contain inaccuracies.