Tungrymbai facts for kids

Tungrymbai (also called tung rymbái or "tungtoh") is a unique and traditional food from Northeast India. It's made from soybeans that have been fermented, which means they've been changed by tiny living things like bacteria. This process gives the soybeans a special flavor and texture. This special dish is a favorite of the Khasi and Jaiñtia communities in Meghalaya, a beautiful state in India.

How Tungrymbai is Made

Making Tungrymbai is a careful process that has been passed down through generations. Here's how it's done:

• First, the soybeans are washed very well.
• Then, they are boiled until they become soft.
• After boiling, any extra water is drained away. The beans are then left to cool down.
• Next, the cooled beans are placed into a special bamboo basket. This basket is lined with fresh leaves from a plant called Phrynium pubinerve, also known as slamet leaves.
• These leaves are carefully wrapped over the beans.
• A piece of hot charcoal is placed on top of the wrapped beans. More leaves are then wrapped over everything.
• The entire basket is then put inside a jute bag. This bag is placed near a fireplace for about three to four days. The warmth from the fireplace helps the beans to ferment properly.
• Once the fermentation is complete, the beans are taken out. They are then crushed using a mortar (thlong) and pestle (synrei), which are traditional tools for grinding. The beans are crushed until they are almost a paste.

Cooking with Tungrymbai

Tungrymbai is usually cooked and enjoyed in a very flavorful way.

• The fermented beans, which are almost a paste, are fried in mustard oil.
• Other tasty ingredients are added, such as a paste made from onion, ginger, and garlic.
• Black sesame seed paste is also included, along with other aromatic spices.
• Often, pork is added to the dish, making it even more delicious.