Mosdeng Serma Recipe (Tripura Style Tomato Chutney)
Introduction
Mosdeng Serma is a traditional and beloved chutney from the state of Tripura, located in the northeastern region of India. This vibrant chutney features a tantalizing blend of tomatoes, green and red chillies, and a dash of sweetness to balance the tanginess, making it the perfect accompaniment to a variety of dishes. While the chutney is commonly served with pork dishes, it pairs beautifully with steamed rice and various North-Eastern Indian meals. The addition of Berma, or dried fish, is a common variation that enhances the flavor profile of this chutney, but for a vegetarian version, we’ll stick to simple, fresh ingredients that allow the natural flavors to shine. Mosdeng Serma is an excellent representation of the region’s cuisine, with its bold and spicy flavor, which reflects the love of spices in Tripuri food.
Whether you are looking for a side dish to complement your lunch or something to spice up your meal, this Mosdeng Serma recipe is easy to prepare and brings a delightful regional touch to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomato | 2, chopped |
| Onion | 2, chopped |
| Garlic | 5 cloves, crushed |
| Green Chilies | 5, crushed |
| Dry Red Chilies | 6, soaked in warm water for 30 minutes |
| Sugar | 1 teaspoon |
| Oil | 1 tablespoon |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Instructions
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Prepare Ingredients: Begin by prepping all the ingredients. Chop the tomatoes and onions finely, crush the garlic and green chilies using a mortar and pestle. Similarly, crush the soaked red chillies once softened.
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Cook Onions and Spices: Heat oil in a shallow frying pan over medium heat. Add the chopped onions and sauté them until they become light brown and soft. Add the garlic paste and sauté for an additional minute.
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Fry Chilies: Add the crushed green and red chili paste to the pan. Fry the mixture for a few minutes until the masala is well-cooked, and the raw smell of the spices is no longer present.
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Cook Tomatoes: Add the chopped tomatoes to the pan. Stir the mixture well and cover the pan to allow the tomatoes to cook. Let it simmer on low flame for about 10–15 minutes until the tomatoes turn mushy and release their juices.
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Optional Sugar Addition: Once the tomatoes are fully cooked and softened, you can add a teaspoon of sugar to balance the tanginess of the tomatoes. This step is optional, but it helps in enhancing the chutney’s overall flavor.
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Add Fresh Coriander: Once the tomatoes have reached a mushy consistency and all the flavors have melded together, add the chopped coriander leaves. Stir the chutney lightly to incorporate the fresh herb and switch off the flame.
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Serve: Let the chutney rest for a few minutes to allow the flavors to settle. Before serving, garnish the chutney with extra coriander leaves for a fresh touch. Serve it alongside steamed rice and other traditional Tripura dishes like Kosoi Bwtwi (Tripura Style Pork) and Misa Maas Kordoi Tenga (Shrimp with Star Fruit Curry), or enjoy it as a stand-alone side dish.
Allergen Information
This recipe contains no dairy, nuts, or gluten, making it suitable for people with common food allergies. However, always check the labels of individual ingredients such as the dry red chillies and oil to ensure they meet your dietary requirements.
Dietary Preferences
- Vegetarian: This recipe is completely vegetarian, making it an excellent choice for those following a plant-based diet.
- Gluten-Free: The recipe is naturally gluten-free, so it can be enjoyed by individuals with gluten sensitivities.
- Vegan Option: Since the recipe doesn’t include any animal products, it is also suitable for a vegan diet. Simply ensure that the oil used is plant-based.
Tips and Variations
- Add Berma for Authentic Flavor: If you’re looking to try the traditional Tripuri version of this chutney, you can add Berma, which is dried fish, to the recipe. This will bring a deeper umami flavor that complements the spicy and tangy nature of the chutney.
- Adjust Spice Levels: The level of spice in the chutney can be adjusted according to personal taste. For a milder chutney, reduce the number of green and red chilies or remove the seeds from the chilies before using them.
- Serving Suggestions: Mosdeng Serma is best enjoyed with hot steamed rice. For a complete Tripura-style meal, pair it with other regional dishes like Misa Maas Kordoi Tenga (Shrimp with Star Fruit Curry) or Chak-Hao Amubi (Black Rice Pudding).
Conclusion
Mosdeng Serma is a simple yet flavorful chutney that beautifully captures the essence of Tripura’s cuisine. The combination of fresh tomatoes, spicy chillies, and the option of adding sugar for a touch of sweetness creates a perfect balance of flavors that can elevate any meal. Whether you’re cooking for family or friends, this chutney adds a distinctive regional flavor that pairs wonderfully with a variety of dishes, especially steamed rice and pork. Easy to make and bursting with flavor, Mosdeng Serma is sure to become a favorite side dish in your kitchen. Enjoy the warmth of Tripura’s traditional flavors with every bite!
