Merevaikhape

Merevaikhape is a traditional dish originating from the Indian state of Assam. It is a popular breakfast item, particularly in the Brahmaputra Valley region. The dish is made from fermented black gram (urad dal), which is soaked overnight and then ground into a thick paste. This paste is then mixed with a variety of spices, including mustard seeds, asafoetida, green chilies, and curry leaves. The mixture is cooked until it thickens, often accompanied by the addition of ghee or oil for flavor and richness. Merevaikhape is typically served with steamed rice and a side of pickles. It is known for its unique taste and texture, which is often described as a blend of savory, spicy, and slightly tangy flavors. The dish is a staple in Assamese cuisine and is enjoyed by locals and visitors alike for its comforting and hearty qualities.