Pani Tenga or Kahudi (Tangy fermented Mustard Chutney)


Say no to ready-made Pani Tenga. With a little bit effort make your own authentic Pani Tenga and get ready to Pep Up a boring meal with.

Strong in taste Pani Tenga or mostly known as Kahudi is a very unique fermented recipe of Assam which is mostly served with an Assamese meal as a side dish. 

Ingredients:
  • Black Mustard seeds - 100 grams
  • 1/2 cup Thekera Tenga pulp (Mangosteen pulp/ Garcinia pedunculata) or Tamarind pulp or Lemon juice 
  • Banana leaf - 1 no (Tender the leaf by heating on fire)
  • Salt to taste
  • A pinch of sugar
  • Chilli powder - 1 tsp (optional)
Method:
  • Wash the mustard seeds carefully and leave them to dry completely.
  • When the seeds became completely dried grind them (Keep in mind that don't grind the seeds into a fine powder form)
  • Add the all ingredients and the souring agent of your choice (Here I have used Thekera Tenga pulp (Mangosteen pulp/ Garcinia pedunculata))
  • Mix them well and knead to get dough out of it.
  • Now wrap the dough with a banana leaf and tie with a string carefully to make a parcel or small packet as shown in the picture. 
  • keep the parcel inside a container and let it mature for about 3 to 4 days.
  • After 3-4 days Pani Tenga or Kahudi will be ready to serve.

About the contributor Born and brought up in Sonapur [Kamrup (Metro), Assam] Madhusmita Kalita Pathak now lives in Bangalore, working as a web content writer and Food Blogger. Although she writes about many cuisines for different sites, particularly she specialized in authentic Assamese cuisine. As a food blogger Madhusmita Kalita Pathak's immense effort to showcase Assamese Cuisine to the foodies across the globe has led to her community page & blog "Assamese Recipes with Heart & Soul". Visit her Food Blog and Community Page Click 1 2

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