चाखोई: मूल निवासियों का स्वादिष्ट खाना | Chakhwi: A Tribal Curry From Tripura
Автор: Main Bhi Bharat
Загружено: 2024-11-06
Просмотров: 75269
One of Tripura's most beloved dishes, Chakhwi, originated as a local custom but has grown in popularity, reaching beyond the Tiprasa community to be enjoyed by tribes and communities across the region. This versatile dish can be prepared with various vegetables or meats, but all versions share key ingredients: rice powder, known as Aayong, for thickening, and a unique ingredient called Khar.
Khar, a centuries-old ingredient, reflects ancient gastronomy's emphasis on alkaline flavors as one of six essential tastes. Traditionally, Khar is made from sun-dried banana peel ashes, filtered through water overnight to create a rich, dark brown liquid with astringent undertones. The labor-intensive process of making Khar has historically reserved Chakhwi for special occasions. In Assam, where Khar is commonly used, baking soda is often used as a modern substitute for convenience.
The ingredients in Chakhwi highlight Tripura’s local produce, with popular choices including banana stem, ash gourd, and even the iconic Berma, a fermented fish adding umami depth. Pork and fish are also frequent additions, adding layers of flavor to the dish.
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