Authentic Tripuri Mui Borok Mosdeng Serma with Warm Bwtwi
A fiery and traditional Tripuri delicacy made from sun-dried fish, pounded with rich local chillies, tomatoes, and garlic. Perfectly paired with a comforting bowl of warm, wholesome bamboo shoot and lentil bwtwi.
35min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Dry roast the dried fish briefly on a pan until fragrant, then wash them thoroughly in warm water.
2
In a traditional mortar and pestle, pound the roasted dry red chillies, garlic, and roasted tomatoes into a coarse paste.
3
Add the cleaned dry fish to the mortar and pound everything together until well combined and textured.
4
Transfer the mosdeng serma to a bowl and season with salt and raw chopped onions.
5
For the accompanying bwtwi, boil the split green gram and bamboo shoots in water until soft and thoroughly cooked into a light soup consistency.
6
Serve the spicy, pungent mosdeng serma piping hot alongside the comforting, mild bwtwi.
Ingredients
4 pieces dried small fish (berma)
6-8 dry red chillies (or local beru chillies)
2 medium tomatoes, roasted over an open flame
5-6 cloves garlic, peeled
1 small onion, chopped
Salt to taste
1 cup chopped bamboo shoots
1/2 cup split green gram (moong dal)
3 cups water
*This AI-generated recipe may contain inaccuracies.