Kahudi (Pani Tenga) – a pungent mustard chutney or achar
1. 1 cup black mustard seed
2. 1/4 cup
Kahudi (Pani Tenga) – a pungent mustard chutney or achar
1. 1 cup black mustard seed
2. 1/4 cup mustard green seed (Lai xakor guti…not necessary but it makes the chutney more pungent.)
3. 1/2 cup thekera pulp.(mangosteen) or tamarind pulp.
4. salt….and a plantain leaf.
Grind both the seeds in a grinder into a fine powder.Mix the same with the mangosteen pulp + salt and knead to get a dough out of it. Put the plantain leaf over the fire flame to make it malleable .Now wrap the dough in it and put it in a container.Keep the container in a warm place. Pani tenga is ready after 3/4 days.It goes well with any kind of pitika.
Pani-tenga also known as KAHUDI- it is a fermented mix of mustard seed powder , salt and acidic Garcinia pedunculata (thekera) or tamarind or lime juice.(acidic)
Source: http://www.facebook.com/assameserecipes
