BEVERAGES

Assamese Thekera Tenga Sorbot-Summer Recipes

Pushpita's Chakhum

Assamese Sorbot

With the summer heat on, bodies almost burning, sweat dripping down your face and throats drying up, are you longing for some cool refreshment to quench your thirst, and help you stay hydrated and energized to beat the heat? Then try this quick and simple Assamese Thekera Tenga Sorbot, a traditional summer cooler prepared with dried Bar Thekera/Garcinia Pedunculata to help stay hydrated and energize your body.

While some of you might want to pop open that bottle of aerated cola and enjoy the fizzy drink that might temporarily help your body stay cool. Let me remind you they do more harm to your body than any good.

So stay refresh, and cool yourself with some natural and healthy summer coolers that will not only bring down your body heat but also prevent you from getting dehydrated.

Assamese Thekera Sorbot

The plant of Garcinia Pedunculata is of SouthEast Asian origin and is also found in some parts of the North-East India.

Locally known by the names of Bar/Bor Thekera in Assam and Sohdanei in Meghalaya, it belongs to the garcinia family.

Ripe thekera however, is relished either in raw form or cooked in curries(as a souring agent/Tenga) or even added to black tea instead of lemon.

Stay cool and hydrated with a glassful of Thekera Tenga Sorbot in summer.

Recipe shared by a dear friend of mine Ritisha Goswami, who took the pain of calling up her younger sister for the recipe of this traditional summer cooler.

Thekera Tenga Sorbot

Ingredients

5-6 pieces dried Thekera, wash and keep aside

700 ml of Plain Water

2 Tbsp Sugar

1 tsp Black Salt/Sandhya Namak or Table Salt

Method

1.In a water jar pour the water and soak the washed thekera pieces into the water for about 1 hour.

2.Strain and pour the thekera water into two serving glasses and add 1 Tbsp of sugar, 1/2 tsp salt in each glasses. Mix well and serve.

3.You can also refrigerate and serve the Thekera Tengar Sorbot chilled.

Until my next post, stay healthy, stay cool!

Sending across this healthy and refreshing Thekera Tenga Sorbot recipe for our 34th #foodiemonday #bloghop, theme #nocooknobake recipes.

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Published by Pushpita's Chakhum

Hello There! Thanks for stopping by my blog! This is Pushpita Aheibam, a freelance feature writer by profession, food writer and blogger by passion, a wife, homemaker, a mother to an adorable boy and last but not the least a food enthusiast. To me "Food is about the palate, satiating the taste buds and the tummy, wonderful eating experiences and sweet memories." This blog is my personal attempt to retain, cook, and share traditional indigenous delicacies of my home state Tripura, as well as inherited Meitei (Manipuri) delicacies, with available local ingredients. When it comes to cooking and eating, I love to look beyond Manipuri cuisines and cooking too. After all, food knows no boundaries. Hence do find different regional recipes too which are cooked in, and served from my Contemporary Manipuri Chakhum (Kitchen) from time to time. My Ima (Mother), a loving wife, mother of two grown-ups, a homemaker, a Meitei Cuisine expert, a food connoisseur has been the major source of inspiration. Equally inspired by my Ene (Paternal Aunt), Abok Apabi (a Paternal Grandmother of mine), 2 other experts in traditional Meitei Cuisines, several food connoisseurs who I have been following right as a teen. My foodie son and hubby have been motivating me to extend my culinary journey beyond the regular cooking. So the recipes I am sharing are tried, tested in my kitchen and tasted in my home. Enjoy the food journey here in my Chakhum and do try them out in your's. Home cooked love served fresh from my kitchen. Until then happy reading and happy cooking! ~ Pushpita Aheibam

22 thoughts on “Assamese Thekera Tenga Sorbot-Summer Recipes”

    1. Thanks dear! Happy to share some of the recipes I have inherited from my mother and learnt from friends I have known. 😘😘

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    1. Ronit! Thekera belongs to the Garcinia species. You can opt for dried Mangosteen using the recipe and quantities mentioned. Thekera is the traditional souring ingredient used in Assamese cuisines, the famous Assamese Maachor Tenga Anja/Tangy Fish Stew originally calls for the use of thekera in the recipe.

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      1. Thank you so much Pushpita for taking the time to explain this interesting ingredient. I know mangosteen, so now I have a better idea of what Thekera is. I will try and look for it as it sounds so interesting and I love finding new sour ingredients. 🙂

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        1. Thank you Ronit! 😊😊 Happy to share little known recipes from my region with everyone. You might find Thekera in any South-East Asian store. Thekera is local to the country of Myanmar bordering the North-Eastern region of India.

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    1. Preethi you might find it easily in S’Pore. or else you can use dried Kokum using the same recipe. Adjust the sweetness and seasoning as per your taste. Kids will love it too,since it’s mildly tangy.

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