Mosdeng Serma Recipe (Tripura Style Tomato Chutney)
Spicy and tangy mushy tomato chutney serves as a great accompaniment
Mosdeng Serma is a popular recipe of Tripura, one of the North Eastern states of India. It is a spicy tomato chutney which is traditionally served with pork side dishes and hot steamed rice. Like most recipes of North East, this a simple recipe with basic spices but is very tasty and brings in the traditional flavours of the region. Dry red chillies are soaked in water before bringing it into the recipe here. I used green chilies along with red chillies, since I lave the flavour that it brings along when blended together. Berma or dried fish is also commonly used in traditional Mosdeng Serma Recipe. To override the tanginess, I have also used a bit of sugar, which you can skip also. Serve Mosdeng Serma Recipe (Tripura Style Tomato Chutney) with a complete meal plate of steamed rice Tripura Style Kosoi Bwtwi Recipe, Misa Maas Kordoi Tenga Recipe (Shrimp With Star Fruit Curry) and Chak-Hao Amubi Recipe (Black Rice Pudding) for lunch.
Here are a few more interesting chutney recipes that you can also try
5 M
30 M
35 M
4 Servings
Ingredients
- 2 Tomato , chopped
- 2 Onion , chopped
- 5 cloves Garlic , crushed
- 5 Green Chillies , crushed
- 6 Dry Red Chillies , soaked in warm water for 30 min
- 1 teaspoon Sugar
- 1 tablespoon Sunflower Oil
- 2 tablespoon Coriander (Dhania) Leaves , chopped
- Salt , to taste
How to make Mosdeng Serma Recipe (Tripura Style Tomato Chutney)
To begin making Mosdeng Serma Recipe (Tripura Style Tomato Chutney), prep up with all the ingredients first. Chop coriander leaves and keep ready.
Chop the veggies, crush the garlic & green chillies separately with a pestle and mortar.
Also crush the red chillies that were soaked for 30 minutes, with a pestle and mortar.
Heat vegetable oil (or sunflower oil) in a shallow frying pan. Add chopped onion and cook until light brown.
Add garlic paste and cook for a couple of minutes.
Add green and red chilli paste. Fry until masala fried very well and the chilli paste is cooked well.
Add the onion now and keep sauteing till the onion are translucent. Do this on a medium flame.
Once the onions are soft and translucent, add chopped tomatoes. Stir it nicely on low flame. Cover and cook till the tomatoes are mushy.
Add a teaspoon of sugar at this stage if you want. This is an optional step.
When tomato is mushy and well cooked, add chopped cilantro and stir lightly. Switch off flame.
Mix the mushy tomato chutney well, and serve the Mosdeng Serma with more sprinkle coriander leaves to garnish. Serve along with steamed rice Tripura Style Kosoi Bwtwi Recipe, Misa Maas Kordoi Tenga Recipe (Shrimp With Star Fruit Curry) and Chak-Hao Amubi Recipe (Black Rice Pudding) for lunch.
Mosdeng Serma Recipe (Tripura Style Tomato Chutney) is part of the North Eastern Recipe Contest
