Panch Phoran Tarkari and Hamarcha Rawt is my choice for Indian State Mizoram!
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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 a 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.
usually served on fresh banana leaves.
Mizoram has 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.
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 potatoes.
"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 of mustard oil. Yesterday I had said would share the recipe of Hamarcha Rawt, a chilli condiment. It was great but eat it 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 tablespoon oil
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Aniseeds
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 Bay Leaves
- 2 Green chillies chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon cold milk
- ½ teaspoon 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, and turmeric and mix thoroughly.
- Pour enough water 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 a 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, ½ onion and ¼ teaspoon of grated ginger.
Srivalli says
I had made both the dishes and enjoyed it so much..very nicely made Archana..
Varadas Kitchen says
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.
The Pumpkin Farm says
yes, i wil ldo the same , only potatoe maybe
Priya Suresh says
Looks like Bai and tarkari are the star dishes today, tarkari looks fabulous and prefect side dish for rotis.
Farin Ahmed says
Dish looks delicious dear
Farin Ahmed says
Dish looks delicious dear
Harini-Jaya R says
Good choice. Panch phoran is the new craze with my husband!!
Nivedhanams Sowmya says
hmarcha rawt everywhere!! super tempting!!!
Jayanthi Padmanabhan says
you've made both the blockbusters - the tarkari and the chilli chutney.. great job
vaishali sabnani says
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.
Gayathri Kumar says
Both tarkari and the chutney are fantastic side dishes. Looks very nice...
Pavani N says
Yummy looking panch phoron tarkari and spicy chutney.
Chef Mireille says
what a flavorful veggie dish
Usha says
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!
Usha says
I do not know if my last comment was published or not. Nice recipes for the state.
Manjula Bharath says
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 !! 🙂