The North Eastern states and cultures of India are frequently the most underappreciated. Particularly Tripura is one that doesn’t get much attention, and as a result, its food culture is also quite mysterious. It has only been acknowledged as an independent state since 1972, and it is still working to restore its rich culture and traditions. One important strategy for preserving this rich and distinctive legacy is to draw attention to the Tiprasas’ traditional cuisine, which is a direct descendant of that tradition.
The inhabitants of Tripura, a rice-centric society, have long coexisted with Bengali migrants from East Bengal. But their eating habits have stayed their own, only acquiring certain components, such the sporadic usage of dals and spices. They don’t use a lot of condiments, and the most of the recipes are made to let the regional produce shine, like many tribes of the North East.
The state is abundant in a wide range of edible wild plants, including bamboo, as well as fruits like oranges and pineapples. There are several different kinds of bamboo, including Wandal/Bambusa Tulda, Melocanna Baccifera (also known as Muli bamboo), Bambusa Balcooa/Barak, and Wathwi/Melocanna Basifera. The young, fragile bamboo shoots are incredibly nutrient-dense and a mainstay in every household.
The popular cuisine Muya Awundru, which is created with a rice flour gravy cooked with fermented fish and a variety of regional indigenous vegetables, is primarily reliant on the use of bamboo. Haori basil leaves are used as a garnish. This recipe combines the essential components, such as the bamboo, burma, and rice flour gravy, into a dish that honours the spirit of Tripuri cuisine. However, because the recipe mainly relies on regional products, it is challenging to replicate the flavours outside of Tripura.
- 500 grams of bamboo shoot
- 4 medium-sized fermented fish (berma)
- 10-12 green chilli pepper
- 3 tablespoon rice flour
- Salt as per requirement
- Approx 1 litre of water
- Parsley leaves
When you have located the sensitive portion of the bamboo shoot, peel off the tough outer layer and cut it into flat slices that are each 2-3 mm thick.
Thoroughly wash the fermenting fish.
Make the rice flour liquid paste.
The green chilli pepper should be cut lengthwise.
Put another cooking pot on the burner after draining the extra water. On a medium-high heat, bring the bamboo stalk slices to a boil. Add the well cleaned snail. Add each of the other ingredients this time.
Allow the fermented fish, salt, and green chilli pepper to simmer for around 20 minutes.
Add the rice flour paste once it has been cooking for around 20 minutes. To avoid lumps developing, bear in mind to whisk it continuously as the paste is poured.
Give it another 5 minutes to cook, or until you have a little thick gravy. Turn off the heat and serve immediately.