Singju

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Singju
Yongchaak Singju with Hawai Maton.jpg
A Typical Manipuri Cuisine, Singju. Yongchaak Singju type is shown here.
Place of origin India
Region or state Manipur
Variations seasonal vegetables
Cookbook: Singju
Media: Singju
Singju (Meitei: ?????; pronounce as sing-zoo) is a typical salad-type dish in
Manipur. It originated from the Meitei culture but is well adopted by most of the
sibling communities of the state and in some neighbouring states of Northeast
India. Often served as a spicy staple side dish, it is also a beloved afternoon or
evening snack among all ages.

Given that its main ingredients are based on seasonal vegetables, Singju can be of
various types. However, there are two main types: Veg and Non Veg.

Veg version of this dish is mainly for ritual occasions where there is no meat/fish
allowed. Non-Veg is the more commonly loved version with the inclusion of
traditional fermented fish, Ngari.

Contents
1 History
2 Preparation
2.1 Veggie Singju
2.2 Non-veg Singju
3 Some famous Singju Ingredients
4 Morok Metpa or Ametpa
5 See also
6 References
7 External links
History

A vegetarian Singju with lotus root as the main ingredient

Manipur, being one of the oldest ancient independent kingdoms of
East/Southeast/Central Asia, Siberia, Micronesia and Polynesia, before being a part
of India in 1949, has varieties of customs and traditions, owing to various
influences through time. The word "Singju" comes from two words - "Manaa-Masing"
and "Suba". "Manaa-Masing" means green vegetables and "Suba" means combining.
Therefore, in rapid pronunciation the word "Manaa-Masing" drops to "Sing" and the
word "Suba" transform to "Ju" for the better pronouncement. As a result, the word,
"Singju" was born.

Preparation

A non-veg Singju by Lotus stem as its main ingredient

Singju is a versatile cuisine i.e. both veg and non veg. There are two different
ways to prepare singju cuisine.
Veggie Singju
A veggie singju is mainly served in ritual feasts of the Meitei where they observe
at their house courtyard or shrines' yard or community complexes. It can be eaten
at homes too but usually people prefer the non veg one at homes.

In this type, the main ingredients are perilla seeds (thoiding in Meitei), chanaa
powder, salt, chillies and green leafy vegetables (compatible vegetables' list are
listed below and its season).

Non-veg Singju
A non veg singju is mainly eaten at homes and are widely sold in restaurants all
over Manipur and in some places of India too. The tag "non-veg" is because of the
fermented fish call Ngari used as its ingredient. Because of this, it can not be
served in ritual feasts of the community. But if one wants to try the real taste of
Singju, non veg is the one to go with.

In this type, the main ingredients are Ngari (a Manipuri fermented fish), salt,
chillies and green leafy vegetables (compatible vegetables' list are listed below
and it is seasonal).[1]

Some famous Singju Ingredients

Heinou metpa is a type of singju made with mango fruit. It is a veggie type.
Any vegetables can be used to make a delicious singju. Having said that some form
the core of this dish. There are, absolutely, some hot delicious vegetable
combinations but not all the below vegetables can be added in the same singju.

Lotus stem (Thambou in Meitei)

Stink Bean (Yongchaak)
Cabbage (Kobiful)
Cauliflower (Kobi-Lei)
Hawai Debi or Tebi
Hawai Maton
Unripe Papaya (Awaa Thabi)
Banana Flower (Laphu Tharo)
Rice Bean (Chakhawai)
Onion (Tilhou)
And much more.
Morok Metpa or Ametpa

A smaller version of Singju. Usually eaten with meals.

Morok Metpa or Ametpa is another singju like dish. Morok means chilli and
Metpa/Ametpa meaning crush. It is traditionally eaten along with daily meals at
home but are not served at rituals. Like singju, it can be prepared in two ways,
veg and non-veg, the former is usually eaten during the mourning period until the
shraddha ceremony or on days when people skip any type of fish/meat due to
religious beliefs. It is usually made by frying red chillies, chives and onions as
opposed to the usual steamed or roasted fermented fish and chillies eaten everyday.

See also
Cuisine of Manipur
Eromba
Poke - a similar dish from Hawaii, United States
References
"recipe of a type of eromba and singju, ethnic dishes from manipur".
External links
Wikimedia Commons has media related to Singju.
Categories: Indian cuisineSaladsCulture of Manipur
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This page was last edited on 1 January 2019, at 15:26 (UTC).
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