True to my somberi (lazy bum) self, I am taking it easy and posting a red chilli dip today for Mizoram which makes a great sauce or dip for momos posted yesterday for Meghalaya. Made of loads of soaked red chillies and fresh ginger the dip is sharp and spicy and is a perfect foil to the delicate momos.
Mizoram is one among the seven the north-eastern states. It is mostly hilly and is home to several tribes who are collectively called Mizos. Majority of Mizos are Christians. Mizo food is simple and healthy. Their food is mostly steamed or boiled. Smoked pork, sticky rice and vegetable stew are popular foods in Mizoram.
I love their traditional dress – the white, red and black skirts and tunics. Very pretty.
Prep time: 10 mins
Makes: about ¾ cup
Whole dry red chillies – 15
Hot Boiling water – ½ cup
Fresh ginger – 2 inches minced
Garlic – 7-8 pods minced
Vinegar – 1 tsp
Salt to taste
Oil – 1 tsp
Brown sugar – 2 tsp (optional, I added it because I like it)
1. Soak red chillies in hot boiling water (switched off) for 10-15 minutes.
2. Grind the soaked red chillies to a coarse paste. Remove to a bowl. Add the rest of the ingredients and whisk well to combine. Serve as a dip with momos, spring rolls or anything else.