Peruk Kangsu

Name: Peruk Kangsu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 2 handful - Pennywort (peruk); 1 cup - Soaked pea; 5-6 pieces - Red Chili; 5-6 pieces - Ngari (fermented fish); 2-3 thumb sized pieces - Dry / smoked fish; as required - Salt; 1/2 cup chopped - Coriander leaves; 1/2 cup chopped - Houttuynia cordata (Tokningkhok); 1 piece sliced - Spring Onion

Peruk Kangsu, a Manipuri salad made with boiled pennywort and roasted peas. A healthy, protein-rich dish valued for its medicinal and cultural importance.

Appetizer

Non-Vegetarian

Herbs

Meetei

Mixture

Manipuri

One Pot

Fresh

Peruk Kangsu

Sunday, April 23, 2023 3:02:45 AM GMT By : Mathou Khangembam

5.0 1 Reviews Add Review

Peruk Kangsu, a Manipuri salad made with boiled pennywort and roasted peas. A healthy, protein-rich dish valued for its medicinal and cultural importance.

9 Ingredients
25 Mins
4 People

Peruk Kangsu – Manipuri Pennywort SaladPeruk Kangsu is a traditional Manipuri dish prepared with boiled pennywort (Peruk) and soaked roasted peas. Pennywort is a perennial creeping plant found along marshes, ponds, and wetlands, belonging to the Apiaceae family. Locally known as Peruk in Manipuri, this herb is widely available across the state and is highly regarded for its medicinal properties.
Importance of Pennywort in Manipuri CuisinePeruk is valued not only as a culinary ingredient but also as a healing herb. Rich in nutrients, it is believed to support digestion, boost immunity, and promote overall wellness. In Manipur, pennywort is consumed in multiple forms—raw as a salad, boiled with vegetables as Champhut, mashed into Eronba, or prepared dry as Kangsu. Its versatility and abundance make it a staple in local kitchens.
Kangsu vs. SingjuThe word Kangsu literally means “prepared dryly,” referring to dishes made without gravy or excess water. It is closely related to Singju, another popular Manipuri salad, but with one key difference: in Kangsu, the vegetables are cooked, while in Singju they are served raw. This subtle distinction gives Kangsu a softer texture and a deeper, earthy flavor.
Flavor and TraditionIn Peruk Kangsu, boiled pennywort leaves are combined with soaked roasted peas, chilies, and salt, creating a dish that is simple yet nourishing. Its clean taste, medicinal value, and cultural significance make it a favorite among Manipuris, especially during seasonal meals and family gatherings.

Peruk Kangsu

Preparation Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Servings
4 servings

Ingredients
9 ingredients

Directions
7 steps

Ingredients

Primary

	2 handful - Pennywort (peruk)
	1 cup - Soaked pea
	5-6 pieces - Red Chili
	as required - Salt
	1/2 cup chopped - Coriander leaves
	1 piece sliced - Spring Onion
	5-6 pieces - Ngari (fermented fish) Roasted or steamed
	2-3 thumb sized pieces - Dry / smoked fish burn slightly for the smell and taste
	1/2 cup chopped - Houttuynia cordata (Tokningkhok)

Directions

1 Prepare the Peruk
Trim the bad roots and leaves. Slice the onion
2 Cook
Boil the peruk in a close container with 3 glass of water for some minutes.
3
Take a pan and dry roast the soaked white peas, cool it down and pound or grind them coarsely.
4
After peruk is well cook, drain out the water. Let it cool down for 2 min and squeeze out water from it. Next, loosen up or fluff up the squeezed and de-moisturized peruk and keep aside.
5
Chop the peruk into smaller size in a bowl.
6 Mixture
In a large bowl or plate, make a paste of the steamed / roasted ngari, chilies, smoked fish and salt. Add the chopped peruk and mix well and lastly add the coarsely grounded peas and mix till well blended.
7
Garnish with chopped onions and other herbs (as you preferred) and serve as a side dish.