Laiwa Kangsu

Name: Laiwa Kangsu
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 2 cups, chopped - Laiwa; 1/4 cup - Dry peas; 5 - Red Chilli; As required - Salt; 5 - Ngari; 1 cup - Water; 1 handful - Chinese Chives; 1 medium size - Onion; 4-5 - Mint

Laiwa Kangsu, a Manipuri salad made with bamboo shoots, chilies, and herbs. A healthy, seasonal dish rich in nutrients, flavor, and cultural value.

Image: Romibala Tongbram

Side Dish

Healthy

Meetei

Mashed

Manipuri

Pressure Cooker

Fresh

Laiwa Kangsu

Friday, November 17, 2023 6:06:17 AM GMT By : Lukthel /

0.0 0 Reviews Add Review

Laiwa Kangsu, a Manipuri salad made with bamboo shoots, chilies, and herbs. A healthy, seasonal dish rich in nutrients, flavor, and cultural value.

9 Ingredients
10 Mins
4 People

Laiwa Kangsu – Manipuri Bamboo Shoot SaladLaiwa Kangsu is a traditional Manipuri dish made from the edible shoots of the Arundinaria callosa bamboo plant, locally known as Laiwa. Found in the misty hill peaks of Manipur, Laiwa is a seasonal vegetable cherished for its crisp texture, earthy flavor, and cultural importance.
Flavor and PreparationIn Kangsu style, the bamboo shoots are boiled and lightly seasoned, then tossed with chilies, herbs, and salt to create a dish that is simple yet refreshing. Unlike Singju, which uses raw vegetables, Kangsu features cooked ingredients, giving it a softer texture and a mellow depth of flavor. The result is a salad that balances spice, aroma, and the natural taste of bamboo shoots.
Nutritional and Medicinal ValueBamboo shoots are a rich source of nutrients and minerals, including fiber, potassium, and essential vitamins. They also contain phytosterols, plant compounds that act as precursors to many pharmaceutically active steroids. In Manipuri tradition, Laiwa is valued not only as food but also for its medicinal properties, believed to aid digestion and promote overall wellness.
Versatility in Manipuri CuisineLaiwa is a common vegetable for local people and features in many dishes:
Laiwa Kanghou – stir-fried with potatoes and chilies.
Boiled bamboo shoots – paired with egg, chicken, shrimp, or meats.
Laiwa Kangsu – a bamboo shoot version of Singju salad.
Laiwa Eronba: Another type of eronba but not like soibum eronba or soijin eronba where soibum or soijin are processed but laiwa does not.
This versatility makes Laiwa a staple ingredient, celebrated for its adaptability across both everyday meals and festive occasions.
Cultural ImportanceLaiwa Kangsu is a dish that reflects the resourcefulness of Manipuri cuisine, where seasonal produce is transformed into wholesome meals. It is enjoyed at family tables, community feasts, and as a refreshing side dish that complements spicier curries. Its simplicity and health benefits make it a timeless favorite across generations.

Laiwa Kangsu

Preparation Time
5 minutes

Cook Time
5 minutes

Total Time
10 minutes

Servings
4 servings

Ingredients
9 ingredients

Directions
6 steps

Ingredients

Primary

	2 cups, chopped - Laiwa
	1/4 cup - Dry peas
	5 - Red Chilli
	As required - Salt
	5 - Ngari
	1 cup - Water
	1 handful - Chinese Chives
	1 medium size - Onion
	4-5 - Mint

Directions

1
Take a pressure cooker, add water, chopped laiwa, chillies, peas and heat it to 3-4 whistles. Let it cool and release the pressure.
2
Roast the ngari in the frying pan with some water (2 tbsp) and let it boil and cool.
3
Separate the pea, chillies and laiwa. Squeeze all the water from the laiwa and put on a bowl.
4
Take a bowl and mash the chillies until they turn to a paste, add the roasted ngari and add salt to taste.
5
Add the squeezed laiwa into the paste and mix well with hand. Add the boiled peas, let the peas break into half be mashing and mix lightly.
6
Garnish with sliced onion and chopped chives. Add few mints to feel freshness.