Its simple but takes about a week to make it. Cook the soy beans till they are soft (don't add salt) wrap it up tightly in banana leaf (we use a leaf of a plant known as pubinerve, locally called 'reru') let it rest in warm place for about 7 days and lo your fermeted soy beans is ready .. you can dry it up for a longer shelf life.
@@lolitadolai3829 Can you please send some for me I can pay for it online. I cooked a lot with this chilly. latest video th-cam.com/video/ntgYns4OySY/w-d-xo.html
@@EatYourKappa You're absolutely right. Yes, the south India too has its own mesmerizing charm in it's nature, culture, food, music and people. Have you tried the special _Coorg pork spice_ ? It's simply awesome.
The moist and wet version of Akhuni is also prepared by the Nagas. The one here being used is the dried variety. Any which way is it prepared, it's an awesome food! -Assam.
I saw two your videos. You have already prepared fermented beans that you roasted. For people like who are new to AKHUNI may not know how beans are fermented. I know there are many ways of making fermented beans. But I really wanted to learn the traditional ways. So could you make video on that. Thanks in advance
So beautiful and elegant!!
Thanks!
Welcome!
My favourite one
I love akhuni
Wow
Thank you
I like it
Its ok if I add garlic too
Go ahead my friend. DO what pleases you :) I am sure it will be good.
I love aakhuni
I love them too .. yaay! :D
Super
For how long can we preserve this?
Hi can you please tell me can we keep this achaar in bottle can we store it for long time or we cannot. Please do reply
Hi Abi... Where can i get fermented soyabeans ?
Hi, If you are in Shillong, you'll get it in Anderson Arcade top floor.
Thank you Abi
You make me feel hungry with your chutney and it’s 02:00 in the morning 😂👍🏻
Ha ha :) I am glad you liked the recipe.
🤣🤣🤣
How do you make fermented soya beans
Its simple but takes about a week to make it. Cook the soy beans till they are soft (don't add salt) wrap it up tightly in banana leaf (we use a leaf of a plant known as pubinerve, locally called 'reru') let it rest in warm place for about 7 days and lo your fermeted soy beans is ready .. you can dry it up for a longer shelf life.
Can you please send me the recipe of chowmein from kohima pls
I have no idea of the recipe Romel, in case I get my hands on it ... I will share it with you.
Maiko Akhuni Minga angade uijainga agantna mangenma.
Are the soyabeans and the soybeans similar?
Did u add dried fermented soyabean??
The sound of birds chirping on the background....🐦
Thats what make northeast special..
Tanqq
where can I get this in Delhi?
U will get this only in Nagaland
@@lolitadolai3829 Can you please send some for me I can pay for it online. I cooked a lot with this chilly. latest video th-cam.com/video/ntgYns4OySY/w-d-xo.html
Contact me dry pork, akhuni here in delhi 9810489698
Mam ...if we keep the chetny for 3 or 4 days it won't spoil na .😂😂
I'm from Karnataka one day I want to visit nagaland
Please do visit.. Northeast is a beautiful place. I have worked at Coorg .. and visited nearby places .. Karnataka has its own beauty.
@@EatYourKappa You're absolutely right. Yes, the south India too has its own mesmerizing charm in it's nature, culture, food, music and people. Have you tried the special _Coorg pork spice_ ? It's simply awesome.
I can hear the sound of chicken why don't make some curry with it..
My fav chutney😚😚 aaw waiting for arunachali dish😁😁
Thank you. I just posted a video on Oying :)
Same here... Would love to try that Arunachali recipe
@@EatYourKappa Can you share more recepies on Akhuni.. I have lots of sun dried Akhuni, and i dont know what to do...
Hi! Just one simple tip: When pounding a chilly u can add a pinch of salt to get the chilles paste faster.
She added salt
Someone share some good recepies of Akhuni.. I have lots of fermented sun dried soybeans... They smell awesome hint of coffee flavour
Yea our version is a bit different. We Arunachali have lil wet akhuni
And ya we have different names as per tribe unlike naga 🤣 "Peffa" "peya" and "churpi "
The moist and wet version of Akhuni is also prepared by the Nagas. The one here being used is the dried variety. Any which way is it prepared, it's an awesome food!
-Assam.
I saw two your videos. You have already prepared fermented beans that you roasted. For people like who are new to AKHUNI may not know how beans are fermented. I know there are many ways of making fermented beans. But I really wanted to learn the traditional ways. So could you make video on that.
Thanks in advance
Ahh... I can feel the aroma of akhuni chutney spclly ghost chilly
Yaay :)
I love kinema it's one of my favorite dish that I love with dry pork
It's so good!same here
here after watching the movie
Migga Nandri :D the movie was fun. Axone or Akhuni has the smell that will kill you but the taste will bring you back to life.
Thank you Nambie for sharing our dishes. I think this is the second time you uploaded axone recipe.😍 Anyway this one looks more Delicious.😋😋
Yaay :) Thank you so much.
Your recipes are beautiful like you 🤗😄
Axone... 👌😂
:)
Your name and your from
Milbatengaha sis. Nambie wak been chasime milbaengakon 😁😁😁😁
Mitela :)
You r so so cute
I m from chennai..i love all your videos..😊😊❤
Hey thank you SO much :) I lived 8 year in Chennai, Ennaku Tamil therium, romba pudikum :D
Really..eppo inga varuveenga...vara idea iruka
8 year na..enga iruntheenga..i m in anna nagar west..
Sometime soon. Maamiyaaru vidu illa .. vacation time la vandha varuven.