Raw tomatoes and green chillies pounded with garlic and mustard oil into a fiery, fresh condiment — the most essential table salsa of Tripura, present at every single meal.
Ingredients
3 ripe tomatoes — roughly chopped
4 to 6 fresh green chillies — adjust to heat tolerance
3 garlic cloves — peeled
1/4 tsp salt
1 tbsp mustard oil
2 tbsp fresh coriander leaves
Optional for non-vegetarian version: 1 tsp berma (roasted fermented fish paste)
Method
For the roasted version with deeper flavour: hold each tomato directly over a gas flame using tongs and roast turning every minute until the skin is slightly charred and blistered.
Roast green chillies the same way for 1 to 2 minutes. This adds a smoky note that is particularly Tripuri.
For the raw version: use the tomatoes and chillies directly without roasting.
Pound the tomatoes, green chillies and garlic together in a mortar and pestle — or pulse 2 to 3 times in a blender.
The texture must be very coarse and chunky with visible pieces. This is not a smooth puree.
Add salt and mustard oil. Mix well.
Add berma (roasted fermented fish paste) if using — it adds the traditional Tripuri umami depth that transforms this from a simple salsa to something far more complex.
Add fresh coriander. Stir.
Taste — the mosdeng should be very spicy, fresh, tangy and pungent.
Tripuri food uses far more chilli than most Indian regional cuisines and this condiment should reflect that.
Serve immediately as a condiment alongside every meal.
This is not a side dish — a small spoonful accompanies every bite of rice.