Tripura Chuwarak Twisar Rice Beer Traditional Fermented Tribal

Ingredients

• 2 cups cooked short-grain rice — cooled completely to room temperature
• 1/2 cup murali or marcha (traditional Tripuri yeast cake made from rice and herbs; available at Northeast Indian stores; substitute with 1/4 tsp active dry yeast mixed with 1 tbsp rice flour as a rough approximation)
• 4 cups cool boiled water
• 1 tbsp rice flour (for traditional method)

Method

1. Note: This recipe produces a mildly fermented, low-alcohol rice beer (about 1 to 3% alcohol) — similar to Japanese amazake or Korean sikhye in strength.
2. It is a cultural preparation central to Tripuri festivals.
3. Cool the cooked rice completely to room temperature — warm rice kills the yeast.
4. If using traditional murali yeast cake: crumble finely.
5. Mix with a small amount of the cooled rice. Set aside for 30 minutes to activate.
6. If using commercial yeast: mix active dry yeast with 1 tbsp rice flour and 2 tbsp warm water.
7. Let sit 15 minutes until frothy.
8. In a clean, dry clay pot or glass jar, layer the cooled rice.
9. Add the activated yeast mixture. Add 4 cups cool boiled water. Stir gently.
10. Cover with a clean cloth secured with a rubber band.
11. Leave at room temperature for 24 to 48 hours. Warmer weather (above 28°C) requires less time; cooler weather requires more.
12. The chuwarak is ready when it smells pleasantly sour and slightly alcoholic, and has a milky, slightly cloudy appearance.
13. Strain through a cloth to serve as a liquid.
14. Or serve unstrained — the Tripuri traditional way — with the rice grains present.
15. Serve cool. Store refrigerated for up to 3 days.