Manipuri Style Alu Kangmet Recipe: Mashed Potato in Dry Red Chillies
Introduction:
The Manipuri Style Alu Kangmet is a simple yet flavorful dish from the northeastern region of India, specifically from Manipur. This dish features mashed potatoes that are tossed with a coarsely ground mixture of dry red chillies, providing a smoky and spicy kick. The subtle tang of mustard oil combined with the rustic texture of the mashed potatoes makes it a satisfying side dish, often paired with Tan Ngang (Manipuri-style Indian puri) or any Indian bread like puri and dal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) – boiled | 4 medium-sized |
| Dry Red Chillies | 4 whole |
| Salt | To taste |
| Mustard Oil | 2 tablespoons |
Preparation Time:
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 5 minutes | 15 minutes | 20 minutes | 4 servings |
Cuisine:
- Cuisine: North Eastern India
- Course: Lunch
- Diet: Vegetarian
Instructions:
Step 1: Pressure Cook the Potatoes
- Start by pressure cooking the potatoes with a pinch of salt and just enough water to cover them. Cook for about 3 whistles or until the potatoes are tender and cooked through.
- Release the pressure naturally once done. Peel off the skin and mash the potatoes to a coarse texture. Set them aside for now.
Step 2: Roast the Dry Red Chillies
- Heat a preheated skillet and add a tablespoon of mustard oil. Once the oil is hot, add the dry red chillies to the skillet.
- Roast the chillies on medium heat until they become crisp and darken slightly. This roasting process brings out the smoky flavor in the chillies.
- Turn off the heat and remove the chillies from the skillet. Let them cool down completely.
Step 3: Grind the Red Chillies
- Once the roasted dry red chillies have cooled, transfer them to a mixer grinder. Grind them to a coarse powder. The texture should not be too fine, as a little chunkiness adds to the rustic feel of the dish.
Step 4: Combine the Ingredients
- Return the same skillet to the stove and heat it with a tablespoon of mustard oil.
- Once the oil is hot, add the ground dry red chillies along with the coarse mashed potatoes. Season with salt to taste.
- Mix well, ensuring the red chilli powder is evenly distributed throughout the potatoes. Continue to sauté for about 1 to 2 minutes to allow the flavors to meld together.
Step 5: Serve
- Turn off the heat and transfer the Manipuri Style Alu Kangmet to a serving bowl.
- Serve this dish with traditional Tan Ngang (Manipuri puri), puri, or alongside a lentil dal for a complete meal.
Tips:
- Adjust spice levels by controlling the number of dry red chillies used.
- This dish can be enjoyed as a side to main courses or as a snack when paired with puri or Tan Ngang.
- Mustard oil is a signature flavor in Manipuri cuisine, but if unavailable, you can substitute it with any other oil of your choice, though the flavor may slightly change.
Conclusion:
The Manipuri Style Alu Kangmet brings a fiery, yet comforting touch to your meal. With minimal ingredients, the recipe brings out the essence of Manipur’s culinary simplicity and bold flavors, making it a perfect addition to your lunch menu. Whether served with hot puri or your choice of dal, this dish is sure to warm you up with every bite. Enjoy this unique blend of mashed potatoes and dry red chillies for a taste of North East India at home!
