Mosdeng Serma - Tripuri Chutney - Tiripura Special

Tiripura is one of the north eastern state,third smallest state in the country,bordered by Bangaladesh,Assam and Mizoram.
Like other NE states Tiripura cuisine is predominantly non-vegetarian and hard to find vegetarian recipes.They use lot of dried and fermented fish in their cooking.
Coming to the recipe its a chutneymade with berma(dried fish),but I skipped adding the berma and made this one.Its a regular chutney what we make in South Indian Cuisine but in a slightly different way.
The chutney came out super spicy and I accompanied with idlys.Off to the recipe.......................

Basic Information

Recipe Source ~ Tirupura society
Preparation Time ~ 15 minutes
Cooking Time ~ 25 minutes
Serves ~ 3

Ingredients

Ingredient	Quantity
Onion(chopped)	2 (medium size)
Garlic/poondu(chopped)	6-7 cloves
Tomato(chopped)	2 (medium size)
Redchilly/varamilagai	7-8
Salt	1 tsp
Oil	2 tbs
Coriander leaves	2 tbs(chopped)

Method

• Soak the red chillies in hot water for 10 minutes and grind it to a fine paste along with little water and keep it aside.
• Heat the pan with oil and saute the chopped onion for couple of minutes.Then add in the chopped garlic and continue sauteing  it for another couple of minutes.
• Then goes in the red chilly paste and salt cook it till the raw smell goes off.Now add in chopped tomatoes and cook it till mushy.Simmer it for 2-3 minutes and finally sprinkle the coriander leaves,put off the flame.

Mosdeng Serma is ready.

Enjoy..........................................................

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