AI-generated image
Mosdeng serma
Tripuri fire-roasted tomato, green chilli and raw onion relish
Mosdeng serma is the fresh relish Tripuri families in Agartala put on the table almost every day: tomatoes and green chillies roasted until blackened, then crushed with raw onion, coriander and salt. Some versions mash in dried fish; this one doesn't, and leans on a squeeze of lime and plenty of coriander. It is lighter and more salsa-like than Naga raja mircha chutney: chunky, juicy and smoky, more vegetable than chilli. Chef's tip: crush, don't blend; a few whole bits of tomato make it.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/3 doneStep 1: Roast 4 medium ripe tomatoes and 4 green chillies over a flame or under a very hot grill for 6–8 minutes, turning, until charred all over and the tomatoes are soft.
8 minStep 2: Peel the tomatoes and stem the chillies. Crush the chillies with ½ tsp salt in a bowl with a spoon, then add the tomatoes and crush to a chunky pulp. Common mistake: blitzing it smooth; it turns watery and loses its texture.
Step 3: Fold in 1 small red onion, ⅔ oz fresh coriander, 1 tbsp lime juice and a few drops of raw 1 tsp mustard oil if you like. Serve with rice or roti the same day.
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mosdeng serma take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
