SPICY LOTUS ROOT, CABBAGE, FENUGREEK LEAVES SALAD ( Thambou, kobi amasung methi mana singju)

singju_salad

This tasty and flavoursome Manipuri salad (singju) always takes me down memory lane to my home town, because I grew up eating this salad 3 to four times a week. It was a favourite afterschool snack for my girlfriends and I on our way back from school. Having this salad with pakouri, papar, bujia and a cup of black lemon flavour tea at Potpham (a Manipuri snack stall run by ladies) was one of my favourite pass times. Manipuris love this salad as a snack or a sidedish. It adds taste to simple meals. There are several varieties of salads in Manipur, including non-vegetarian salads. This one is a vegetarian salad which is suitable for vegetarians and vegans.

 singju_(salad

 The dressing for this salad is a very important part of the preparation, because it is the dressing which makes it so delicious. Don’t forget to use a generous amount of herbs, because a Manipuri salad without herbs is like a car without petrol. Some of my salad dressing ingredients are pre made. One pre made ingredient is perila seeds. When I make grinded perilla seeds, I usually make enough to last for at least a week. This is because perilla seeds are not easy to grind in small amounts. So it is a good idea to grind a whole lot at once. You can place the grinded perilla seeds in a jar and store it either in your fridge or at room temperature. I prepare roasted gram flour and chilli powder in exactly the same way as perilla seeds. Sometimes I prepare the perilla seeds just before preparing the salad. But since I eat salad quite often, it saves time to prepare a whole lot of perilla seeds at once and store it for later use.

 

Lotus root, Cabbage, Fenugreek Leaves Singju (salad)
Serves 4
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 ½ cup of finely sliced cabbage
  2. 1 cup of thinly sliced lotus root
  3. ½ cup of roughly chopped fresh fenugreek leaves OR pea shoots ( I used fenugreeek leaves)
  4. 1 teaspoon of finely chopped ginger
  5. 1 tablespoon of chopped fresh coriander leaves
  6. 2 or 3 lomba flowers (a Manipuri local herb). If lomba flowers are not available, omit it.
  7. DRESSING
  8. 2 tablespoons of roasted and crushed perilla seeds
  9. 1 ½ tablespoon of roasted gram flour
  10. 1 teaspoon of salt
  11. 1 teaspoon of roasted and crushed red chilli. If you don’t like the salad to be spicy, reduce the amount of chilli.
  12. 1 serving spoon of roasted and roughly crushed dry peas. You can also use boiled black beans or kidney beans instead of roasted dry peas.
  13. 1 serving spoon of gram flour or potato bhujia
Instructions
  1. Mix all the vegetables and herbs on a salad plate. Mix the dressing ingredients in a separate bowl.
  2. Spread the dressing on the mixture and mix well. Make sure the dressing is mixed well with the entire salad. Enjoy.
Blue Bell Recipes http://www.bluebellrecipes.com/

Comments

  1. Leave a Reply

    Kanak Hagjer
    March 23, 2016

    Hello Brinda, this looks wonderful! I have heard about singju and had always wondered how it was made. I’m fascinated by your photography…it’s beautiful!

    • Leave a Reply

      Brinda Mojgani
      March 25, 2016

      Thank u Kanak Hagjer!!!

  2. Leave a Reply

    ARTantana
    April 7, 2016

    Wow Brinda! This looks delicious! Remember trying it out in my best friend’s place in Moirang. I too love your photography :) Have a great day!!

    • Leave a Reply

      Brinda Mojgani
      April 8, 2016

      Dear ARTantana, thanks a lot for going through my recipe!!!

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