Thambou Singju

Name: Thambou Singju
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 1/2 feed length of medium sized - Lotus Root (Thambou); 1 cup - Soaked pea; 5-6 pieces - Red Chili; as required - Salt; a small bunch - Coriander leaves; 1 medium sized - Spring Onion; 5-6 pieces - Ngari (fermented fish); 2-3 thumb sized pieces - Dry / smoked fish; 1 tbsp - Besan; 1 cup chopped - Cabbage; 1 cup chopped - May-nuh leaves ((Heibi mana)

A Manipuri salad made with raw lotus root, chilies, and Ngari. A crunchy, spicy street food that balances health, flavor, and tradition.

Appetizer

Non-Vegetarian

Herbs

Meetei

Mixture

Manipuri

Quick & Easy

Thambou Singju

Sunday, April 23, 2023 2:48:00 AM GMT By : Mathou Khangembam

5.0 1 Reviews Add Review

A Manipuri salad made with raw lotus root, chilies, and Ngari. A crunchy, spicy street food that balances health, flavor, and tradition.

11 Ingredients
15 Mins
4 People

Thambou Singju – Manipuri Lotus Root SaladThambou Singju is one of the many vibrant variations of Singju, the beloved Manipuri salad. Its star ingredient is Thambou (lotus root), prized for its crisp texture and nutritional value. This dish is a healthy, traditional favorite that showcases the freshness and creativity of Meitei cuisine.
Flavor and PreparationThe salad is tossed in a spicy dressing made with roasted chilies, Ngari (fermented fish), and local spices, which infuse it with bold flavor. Alongside lotus stem and root, the mix often includes onions, tomatoes, and finely chopped cabbage, creating a medley of crunch and zest. The combination of earthy lotus root with the fiery dressing makes Thambou Singju both refreshing and satisfying.
Street Food and HeritageSingju is more than just a salad—it is a popular street food in Manipur, enjoyed as a snack or side dish. Its appeal lies in its simplicity: easy to prepare, yet impressive in depth of flavor. For locals, Singju is not only a quick bite but also a reflection of Manipuri culinary heritage, where fresh vegetables and fermented ingredients come together in harmony.
Why It Stands OutThambou Singju embodies the balance of health, taste, and tradition. The lotus root adds crunch and nutrition, while the dressing delivers spice and aroma. Whether served at home, in community feasts, or on the streets of Imphal, this salad remains a timeless favorite that continues to delight with every bite.

Thambou Singju

Preparation Time
15 minutes

Cook Time
0 minutes

Total Time
15 minutes

Servings
4 servings

Ingredients
11 ingredients

Directions
4 steps

Ingredients

Primary

	1/2 feed length of medium sized - Lotus Root (Thambou)
	5-6 pieces - Red Chili
	as required - Salt
	a small bunch - Coriander leaves
	1 medium sized - Spring Onion
	1 tbsp - Besan
	1 cup chopped - Cabbage
	1 cup chopped - May-nuh leaves ((Heibi mana)
	1 cup - Soaked pea
	5-6 pieces - Ngari (fermented fish)
	2-3 thumb sized pieces - Dry / smoked fish

Directions

1 Preparing the ingredients
Cut the lotus root into thin slice. Chop the coriander leaves if you like, slice the onion.
2 Roasting
Take a pan and roast it dry and stir regularly but don't let it burnt or smoked. Do the same with soaked white peas, cool it down and pound or grind them coarsely. and again chillis (you can replace it with chili powder). Roast or steam the Ngari (if included).
3 Mixing
In a large bowl or plate, make a paste of the steamed / roasted ngari, chilies, smoked fish and salt. Add the chopped cabbage, May-nuh leaves ((Heibi mana) and mix well, add the coarsely grounded peas and mix and lastly add the lotus root.
4 Garnish
Add the chopped onions and other herbs (as you preferred).