Purunzung – Spring Onion Roots

Spring Onion Roots, Purunzung, Hmarchadeng, Chilli Chutney, Fermented Fish, Fermented Pork, Ngathu Chialhme, Potatoes, Ngathu Hmarchadeng, Zawngtra, Bethlieng, Spring Onion Leaves, Edible Plants

Spring Onion Roots, Purunzung in Hmar, is best eaten raw. One can also make a Hmarchadeng (Chilli Chutney) with either Fermented Fish or Fermented Pork. The chilli can either be dried or green.

One can also add it to Ngathu Chialhme with or without Potatoes. It also matches well as a Ngathu Hmarchadeng with Zawngtra (Stink Beans), Bethlieng (Pigeon Pea), Spring Onion Leaves, or other edible plants.

You can also stir fry it with or without fermented soybeans and dried red chilli. In addition, you can also try it out with fermented fish and dried red chilli as well!

The easiest way to clean the Spring Onion Roots is to cut off the roots, put it in a bowl of water, and roll it between the hands.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.