AI-generated image
Pehak
Apatani fermented soybean and chilli chutney from Ziro
Pehak is the Apatani chutney of the Ziro valley in Arunachal Pradesh: fermented soybean pounded with roasted chillies, ginger and salt into a thick, pungent paste. It goes with nearly every meal, a little at a time, with rice, boiled vegetables or millet. It is savoury, salty and very hot, and it keeps for weeks. Chef's tip: dry-roast the fermented soybean briefly before pounding; it mellows the sharp smell and brings out a toasty depth. Natto or Naga axone work if you can't get local soybean.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 8
Ingredients
Method
0/5 doneStep 1: Toast 8 dried red chillies in a dry pan over a medium heat for 1–2 minutes until dark red and smoky, not black. Tip out.
2 minStep 2: In the same pan, dry-fry 3 ½ oz fermented soybean (or natto) for 4–5 minutes, stirring, until it browns lightly and smells nutty.
5 minStep 3: Pound 8 dried red chillies with ½ tsp salt to flakes, then add 1 ⅛ in ginger and 3 garlic cloves and pound to a paste.
Step 4: Add the soybean and pound to a thick, coarse paste, adding 2 tbsp warm water only if needed. Common mistake: adding too much water, which makes pehak spoil quickly; it should be a stiff paste.
Step 5: Pack into a clean jar. It keeps 2–3 weeks in the fridge. Serve a teaspoon with rice.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 4 g
- Carbs
- 4 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pehak take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
