Tripuri Muya Awandru
Fermented bamboo shoot pickle aged in earthen jar. Tripuri preserve with sharp sour flavour lasting months.
People also search this as bamboo shoot awandru.
Ingredients
- Turmeric Powder — 3 g
- Bamboo Shoots — 500 g
- Mustard Oil — 100 g
- Mustard Seeds (Black) — 10 g
- methi seeds — 3 g
- Garlic — 20 g
- salt — 25 g
- Red Chilli Powder (Lal Mirch) — 10 g
Method
- Slice bamboo shoots thin. Wash and squeeze out water.
- Mix with half the salt. Pack into a clean earthen or glass jar.
- Cover and keep in a warm place for 7 days until sour.
- Dry roast mustard and methi seeds. Grind coarsely.
- Heat mustard oil until it smokes. Cool it fully.
- Mix bamboo shoots with spices, garlic, rest of salt and the oil.
- Fill back into the dry jar. Keep 3 days in sun before eating.
Common questions
- How many calories in one plate of Tripuri Muya Awandru?
- 95 kcal per plate.
- How much cooking time?
- 30 min.