JFW Recipes

Burmese Fermented Tea Leaf Salad Recipe

Yummy inspired!

As spring comes to an end and we get ready for summer, Chef Mathangi Kumar of The Summer House Eatery, whips up a full course meal that is fresh, power packed and oh so delicious! Asian-themed, these dishes are sure to leave you salivating just by reading them before trying it out in the kitchen!


Tea Leaf Mixture:

1 cup Green Tea Leaves (no tea dust)

1 Clove Garlic

1 tbsp Lime Juice

Small pc Galangal

Salt, to taste

1 medium size green chilli

1 cup water



2 cups Romaine Lettuce, chopped

1/4 cup Roasted moong dal

1/4 cup Roasted peanuts

1 medium size ripe tomato, diced

1 tbsp white sesame seeds

1 tbsp black sesame seeds

Lime wedges



  1. Mix the tea leaves with water and let it sit for 10 – 15 minutes. This removes the bitterness from the tea leaves.
  2. Remove the water and add the moist tea leaves to a mortar and pestle. Add the other ingredients (garlic, galangal, chili, and lime juice, salt) and pound them until the mixture comes together.
  3. Pour the mixture in a glass jar and let it sit for a day or two in the fridge.
  4. In a large plate, place the chopped lettuce at the bottom; place the fermented tea leaf mixture in the center and the other ingredients around it.
  5. Toss the salad before serving


Also Read: Horchata Recipe here

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