Authentic Tripuri Mosdeng Serma with Warm Rice
A fiery and tangy Tripuri chutney made with sun-dried berma, fiery local chillies, and roasted garlic. It offers a punchy, authentic burst of flavor that pairs wonderfully with plain steamed rice.
25min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Dry roast the berma on a flat pan until aromatic and slightly crispy, then set aside.
2
Lightly roast the dry red chillies and garlic cloves on the same pan until they develop char marks.
3
Char the tomato directly over an open flame until the skin is blackened and the flesh is soft.
4
In a traditional mortar and pestle, mash the roasted chillies, garlic, and salt into a coarse paste.
5
Add the charred tomato and roasted berma to the mortar, pounding everything together until well combined.
6
Stir in the fresh coriander leaves and drizzle with raw mustard oil for an authentic pungent kick.
7
Serve fresh alongside warm steamed rice.
Ingredients
50g dried berma (fermented fish paste)
10-12 fiery local dry red chillies
6 cloves garlic, peeled
1 medium tomato, charred over an open flame
1 small bunch fresh coriander leaves
Salt to taste
1 tbsp mustard oil
*This AI-generated recipe may contain inaccuracies.