Yongchak Singju

Name: Yongchak Singju
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 1 rod - Stinky Bean; 4-5 pieces - Ngari; 1 piece - Onion; 1/2 cup chopped - Coriander leaves; As required - Salt; 1 tsp - Chili powder

A Manipuri salad made with tree beans, vegetables, chilies, and mustard oil. A crunchy, spicy dish celebrating Manipur’s rich food heritage.

Side Dish

Vegetarian

Herbs

Meetei

Mixture

Manipuri

Quick & Easy

Spicy

Yongchak Singju

Tuesday, February 22, 2022 2:45:58 PM GMT By : Mathou Khangembam

5.0 2 Reviews Add Review

A Manipuri salad made with tree beans, vegetables, chilies, and mustard oil. A crunchy, spicy dish celebrating Manipur’s rich food heritage.

6 Ingredients
15 Mins
4 People

Yongchak Singju: A Verdant Medley of Crunch and Spice
Yongchak Singju is one of the most iconic salads of Manipuri cuisine, celebrated for its vibrant flavors and refreshing textures. At the heart of this dish is Yongchak, also known as Sato or the tree bean. Abundant across Manipur, Yongchak is more than just an ingredient—it is a seasonal delicacy that signals the arrival of freshness and abundance in local markets.
Importance of Yongchak in ManipurYongchak holds a special place in Manipuri food culture. Its long, green pods are prized for their distinctive aroma and earthy taste, making them a staple in traditional dishes. The abundance of Yongchak during harvest season turns it into a community favorite, often shared at feasts, family meals, and food festivals. Beyond its culinary appeal, it is valued for its nutritional richness, offering fiber, protein, and essential minerals.
The Salad ExperienceYongchak Singju is a tapestry of textures and flavors. Freshly sliced tree beans are tossed with crisp vegetables, fiery green chilies, and the bold umami of fermented fish (Ngari). A drizzle of tangy mustard oil ties everything together, creating a salad that is crunchy, spicy, and aromatic. The sour-spicy balance makes it a perfect companion to rice or as a refreshing side dish during grand feasts.
Cultural HeritageMore than just a salad, Yongchak Singju is a celebration of Manipuri culinary heritage. It embodies the region’s love for fresh, locally sourced produce and the art of combining simple ingredients into dishes that burst with flavor. For Manipuris, enjoying Yongchak Singju is not only about taste—it is about honoring tradition, seasonality, and the joy of communal eating.

Yongchak Singju

Preparation Time
15 minutes

Cook Time
0 minutes

Total Time
15 minutes

Servings
4 servings

Ingredients
6 ingredients

Directions
3 steps

Ingredients

Primary

	1 rod - Stinky Bean Raw
	4-5 pieces - Ngari
	1 piece - Onion
	1/2 cup chopped - Coriander leaves
	As required - Salt
	1 tsp - Chili powder 3-4 pieces if raw or dry chili.

Directions

1 Stinky Beans Chopping
Clean and remove the outer cover gently. Chop it into small pieces including beans.
2 Adding ingredients
Steam the ngari or roast it and mix it with the chopped stinky beans. Add salt and chili powder or roasted dry chili and mash.
3 Dressing
Add the sliced onion and chopped coriander leaves.