Chatang Indian~State: Tripura |
Today we visit Tripura on the 27th day of our journey through the Indian States through our cuisine.
vegetables, although some followers of Vaishnavism tend toward vegetarianism.
The food is considered to be healthy as it is prepared without oil. The major food items of Tripuris include pork, chicken, mutton, beef, turtle, fish, prawns, crabs and frogs. Vegetables grown in the Tripuri households are - Thaihchumu, Dorompai, Momphol, Khaklu, Chakumura, pumpkin, Siping, Moso peppers, Phantok, Belso, Lubiya, Sobai, Orai, Khokleng, Khama, Thah, Mogwdam, corn, Maising, Banta, Khundrupui, Milokbanta,Muiching, Haiching, Swtwih, Wswndwi, Gunthu, Khumchak, Khumjar, Khumdaga, Khumpui, Khumtwisa among many others.
I was really worried what I will make for Tripura I read and reread and reread all the links I could find. Nothing seemed right. Then I saw in Wikipedia Chatang !!! ( Do not believe check under the heading (Chakhwi) It seemed doable. So I did make Chatang!
a traditional gruel. It is made from sorghum flour and/or broom corn millet and/or proso millet flour and glutinous
millet flour. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.
Osmanthus sauce. It’s also made savoury and I made that.
once again.
Chatang
- 1 tblspn jowar flour
- 1 tblspn kala til/black sesame seed
- 4 / trifala/ Sichuan peppercorns
- ¾ cup water
- Dry roast the flour and set aside to cool in a bowl.
- Grind to a fine paste til/ sesame seeds with the trifala using water as needed.
- To the ¾ cup water, I mixed the ground paste and salt. Let it boil.
- When it came to the time of pouring the water in the bowl I chickened out
- Cooled the water and added the flour to the water then boiled it till got glossy.
- You can try it the traditional way.
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!
vaishali sabnani says
This looks like a rare kinds..and you have dug in to get it!..appreciate your guts to try such a tea!..
Nivedhanams Sowmya says
very refreshing and interesting..
The Pumpkin Farm says
kudos for pushing yourself, atleast one dish needs to be made out of our comfort zone even if it goes down the drain, it gives the satisfcation of having tried...this one does look flavor packed, maybe try making it with bajra flour or ragi flour next time as jowar in itself requires a lot of selling in my house atleast
Priya Suresh says
Tea soup, the name itself is very attractive. Wat a nutritious soup, can guess how filling it will be.
Harini-Jaya R says
OMG, wherever did you find this? You are surely gutsy to try this out.
Pavani N says
Kudos to you for trying such an authentic and traditional dish. It sure looks healthy & nutritious.
Srivalli says
Archana, should give it to you for being so adventurous!...:)..though I am used to jowar, bajra flours, I can't imagine the taste of this concoction...:)..very nice one if one actually gets used to the taste right...
Usha says
Hats off to you for digging out a new recipe. I do not know what to comment on the soup itself.
Sapana Behl says
Very unique recipe . Glad you tried it...
Manjula Bharath says
wow thats a very unique and a gutsy dish for sure 🙂 thanks for sharing this rare dish from the state 🙂
Jayanthi Padmanabhan says
i was thrown off by the name too.. wondered how tea-soup would taste.. looks like a nutritious gruel
Chef Mireille says
wow such a unique recipe - I can't say it looks very appetizing but interesting to learn of this traditional recipe