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18 April, 2014

Panch Phoran Tarkari and Hamarcha Rawt~ Indian State Mizoram

Comments : 17 Posted in : Accompaniments, Bachelor Recipes, Blogging Marathon, Chillies, Chutney, Condiments, Indian Cuisine, Kid Friendly, Mizoram, North-Eastern Cuisine, Side Dish, Vegetable Sides on by : admin Tags: , , , , , ,

Panch Phoran Tarkari ~Indian State Mizoram

 

Panch Phoran Tarkari and Hamarcha Rawt is m choice for  Indian State Mizoram!
Today on Day 19 we are at  Mizoram. Mizoram is a beautiful state situated in the North-eastern part of India. Blessed with mesmerizing hills, pleasant valleys, swirling rivers and placid lakes Mizoram has a distinct food culture, some north-eastern, Chinese and north Indian flavours.
 Vegetables though popular, non-vegetarian item is a preferred in the meals of the people. Rice forms the staple food item! Fish, Pork and chicken, Duck meat are non-vegetarian items liked hugely by the Mizos.  Bamboo shoots and local herbs are vital ingredients of this.
Oil is used sparingly and the preferred oil is mustard oil.
Spices are used sparingly and mostly local herbs and bamboo shoots are used to flavour the dishes. The common spices used are ginger, garlic, onion and chillies.
Desserts are usually fresh fruits.
Zu or tea is the popular beverage enjoyed by the people. Locally made wines are relished by the natives after dinner. Lubrusca grape wine is popular among the locals.
The food is healthy and the nutritional value is retained as the dishes are mainly cooked by boiling or steaming. Food is
usually served on fresh banana leaves.
Mizoram has got many ingenious dishes which give the cuisine a distinct look and feel and a delectable taste. Among the popular items are Bai, Sawchair, Vawksa Rep or Smoked  Arsa Buhchiar or Chicken with sticky rice is a common dish, Misa Mach Poora is a shrimp delicacy   Panch Phoron Tarkari, Dal with eggs ,Poora Mach and Koat Pitha are also famous dishes of the Mizo cuisine.
I made this delicious Panch Phoran Tarkari twice now.
The first time I made it the girls had a party so
they were not interested but Apeksha came to my plate and flinched a potato. She loved it and asked me to make it again. Only please do not add the brinjal and pumpkin in it was the request. So I made it again this time without the brinjal and pumpkin…. What is left other than potato so call it potato bhaji is what I was saying to myself.
At dinner, the girls came and asked for that awesome bhaji you made with potato.
“What have you used in it? It’s awesome.”
So looks like this Tarkari is staying in our place sans the brinjal and pumpkin.

I have written down the exact recipe but I have used only potatoes. Also,I have stuck to my rice bran oil the original use mustard oil.Yesterday I had said will share the recipe of Hamarcha Rawt, a chilli condiment. It was great but eat in small quantities. The side effects can be quite powerful.

By the way, I made both but forgot to take pictures of the Hamarcha Rwat. It was later that I remembered and took the pics.

Panch Phoran Tarkari

Indian State: Mizoram
Recipe Source: Only Travel Guide
Ingredients:
  • 100 Gms. Pumpkin diced
  •  2 Large potatoes diced
  •  1 Large brinjal diced
  •  2 Large dry chillies slit
  •  2 Tbsp oil
  •  ½ tsp Fenugreek seeds
  •  ½ tsp Aniseeds
  •  ½ tsp Mustard seeds
  •  ½ tsp Cumin seeds
  •  2 Bay Leaves
  • 2 Green chillies chopped
  • 1 tsp Turmeric powder
  • 1 tsp cold milk
  • ½ tsp Sugar
  •  Salt to taste

Method:

  • Heat the oil and add all the dry spices
  • Stir-fry the spices, add the cut vegetables and mix well.
  •  Add the green chillies, sugar, salt, turmeric and mix thoroughly.
  •  Pour enough water and to cook the vegetables.
  • Simmer until vegetables are tender and the water is absorbed.
  • Add milk and bring to a boil. Set aside.
  • Serve hot with rice or poori.
  • On the side, I served Hamarcha Rawt as spicy chilli condiment.

Hamarcha Rawt:

Indian State: Mizoram
Recipe Source: Enjoy Indian Food
To make Hamarcha Rawt use green chillies or red wet chillies. In case they are dry soak them.

  • Roast 500 grms of chillies on a tava till they blacken. (I did it directly on the flame).
  • Cool this and grind it to a smooth paste with salt.
  • Add 2 finely chopped onions and 1 ‘grated ginger.
  • This is the original recipe I scaled it down to 4 chillies, 1/2 onion and 1/4 tsp of grated ginger.

Linkong to Fabulous Friday Feast at Pavani’s

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

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​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​
 

17s COMMENTS

17 thoughts on : Panch Phoran Tarkari and Hamarcha Rawt~ Indian State Mizoram

  • April 19, 2014 at 4:08 pm

    I had made both the dishes and enjoyed it so much..very nicely made Archana..

     
  • April 20, 2014 at 2:42 am

    I think part of the success of this challenge is to find recipes our families can enjoy again and again. Tarkari looks good. Must try it with just the potato.

     
  • April 20, 2014 at 10:51 am

    Looks like Bai and tarkari are the star dishes today, tarkari looks fabulous and prefect side dish for rotis.

     
  • April 21, 2014 at 12:49 pm

    Good choice. Panch phoran is the new craze with my husband!!

     
  • April 23, 2014 at 12:26 pm

    you've made both the blockbusters – the tarkari and the chilli chutney.. great job

     
  • April 27, 2014 at 12:57 am

    I love the use of mustard oil in cooking.It lends a wonderful flavor to the dishes and well even I would use only potatoes. The chilly chutney must be delicious.

     
  • April 27, 2014 at 12:52 pm

    Both tarkari and the chutney are fantastic side dishes. Looks very nice…

     
  • April 29, 2014 at 2:24 pm

    Yummy looking panch phoron tarkari and spicy chutney.

     
  • May 7, 2014 at 7:16 pm

    haha, like the request from your daughter, no brinjal and pumpkin! You are left with only potato and can't go wrong with it, right? 🙂 I am so loving this hamacha rawt, spicy chutney.. Mouthwatering!

     
  • May 7, 2014 at 7:20 pm

    I do not know if my last comment was published or not. Nice recipes for the state.

     
  • May 27, 2014 at 9:34 pm

    Seriously am in love with this panch poron tarkari , they look very tempting even though you have only potato in it, making me hungry here !! 🙂

     
  • Pingback: Corn n Rice with Greens cooked North East Indian Style~Indian State Meghalaya

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