Hmarcha Rawt - Mizoram

Today we are visiting the another North Eastern State – Mizoram. Mizoram means – the land of hill people. From Mapsofindia – “ The Mizoram cuisine offers mainly non-vegetarian delicacies. The people who belong to this place do eat vegetables, but they prefer to add some non-vegetarian ingredients to each and every dish they prepare. The staple food of these people is primarily rice. One of the most popular non-vegetarian items of the people of the state is fish. The most commonly used medium of cooking is mustard oil. The Mizos do not like to eat oily food and they prefer to cook most of the dishes with little oil.” With that being said that each and every meal has meat in it, it was a big challenge to land on a vegetarian meat free dish.. I got this recipe from here and made few changes..In South we make what is called as pachai milagai thuvayal, meaning Green Chili thuvayal. This is so similar to that. I have added tamarind and asafetida and the original recipe does not have that.. I have used half of green chili and half of red chili.. Choice is yours, you could either one only and both in different quantity. After roasting the red chili, it needs to be soaked in water for 10 minutes as it does not have water content like the green chili. A very spicy chutney..

 

Ingredients
Green Chili and Red Chili together - 500 grams
Tamarind - 1 small marble size (optional)
Ginger - 1 inch piece (grated fine)
Salt - 3/4 tea spoon
Asafetida - A pinch (optional)
Onions - 2 (finely chopped)

 

Method
Dry roast the red chili with salt until it slightly blackens. Remove from heat and add 1/4 cup water and set aside
Dry roast the tamarind and the green chili until it slightly blackens

 

Allow both to cool down
Grind it to a paste along with asafetida.
Add the onions and ginger and serve!!!

 

 

 

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