Sauces & basics
Tungrymbai
A fermented condiment from Meghalaya made from fermented soybeans, with a very strong smell. It accompanies rice and meats in Khasi cooking.
Ingredients
Ingredients
Fermentation
Spices & seasoning
Optional extras
On the side
Instructions
- Cook the soybeans soaked in water for 1 hour until tender, then drain them.
- Wrap the beans in banana leaves and let them ferment at room temperature for 3 days.
- Thinly slice the onion, garlic and chillies, then fry them in the oil for 5 minutes.
- Mash the fermented soybeans, add them to the pan with the salt and fry for 5 minutes.
- Serve lukewarm alongside the rice.
Variations and tips
With what's available here. Fermented soybeans can be found in Asian grocery stores; otherwise use white miso diluted with a little water.
More ideas
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India
India
India
India
India
India
India
India
Original Ecomely recipe.