Yenbum Kangsu

Name: Yenbum Kangsu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 2 big handful - Yenbum leaves; 1 cup - Soaked white peas; 1/2 cup - Smoked prawns; 5-10 steamed - Red Chillies; 5-10 - Ngari (Fermented Fish); as required - Salt; 1/2 cup, chopped - Coriander leaves; 1 medium size, chopped - Onion; few leaves - Spring Onion; few leaves & flower - Elsholtzia blanda (Lomba); 4-5, chopped - Chameleon plant (heartleaf or fishwort) leaves

Yenbum, a wild plant native to the North Eastern region of India, takes center stage in this culinary symphony

Image: Rita Khomdram @blogspot.com

Side Dish

Healthy

Meetei

Mixture

Manipuri

Fresh

Yenbum Kangsu

Tuesday, January 23, 2024 2:47:22 AM GMT By : Lukthel / Source / Credit Link :

0.0 0 Reviews Add Review

Yenbum, a wild plant native to the North Eastern region of India, takes center stage in this culinary symphony

11 Ingredients
25 Mins
4 People

In the culinary landscape of Manipur, Yenbum Kangsu emerges as a delightful and unique dish, showcasing the rich flavors and cultural heritage of the region. Yenbum, a wild plant native to the North Eastern region of India, takes center stage in this culinary symphony, particularly in the preparation of Yenbum Kangsu. Yenbum takes on a versatile role, not only gracing the tables as Yenbum Kangsu but also transforming into a delectable dish known as Yenbum Eromba.
Ingredients and Preparation:Yenbum Kangsu is a dish that combines the freshness of yenbum with a medley of spices and other locally sourced ingredients. The yenbum is often cooked to perfection, preserving its natural flavors while being complemented by the boldness of traditional Manipuri spices.
Culinary Significance:For Manipuris, Yenbum Kangsu isn't just a dish; it's a cultural expression on a plate. The utilization of yenbum in culinary creations speaks to the deep connection between the people and the land they inhabit. Yenbum Kangsu reflects a harmonious balance between nature's bounty and the culinary expertise of the Manipuri people.
Medicinal Value:Beyond its exquisite taste, yenbum is believed to offer medicinal benefits, particularly in purifying the blood. This dual-purpose nature, both culinary and medicinal, elevates the significance of Yenbum Kangsu in local households and community gatherings.
Serving Tradition:Yenbum Kangsu finds its place on the tables of Manipuri homes during special occasions, celebrations, and family gatherings. It's a dish that not only satisfies the palate but also holds a special cultural and communal significance.
Preserving Tradition:As Manipur evolves, the preparation and enjoyment of Yenbum Kangsu remain a cultural anchor, preserving traditions and connecting generations. It serves as a reminder of the rich biodiversity of the region and the resourcefulness of Manipuri cuisine.
Conclusion: A Culinary Heritage:Yenbum Kangsu encapsulates the essence of Manipuri culinary heritage, where ingredients from the wild are transformed into dishes that not only nourish the body but also celebrate the unique flavors of the region. In each bite, one can taste the history, culture, and love that goes into crafting this remarkable dish.

Yenbum Kangsu

Preparation Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Servings
4 servings

Ingredients
11 ingredients

Directions
7 steps

Ingredients

Primary

	2 big handful - Yenbum leaves
	1 cup - Soaked white peas roasted dry and grounded coarsely
	1/2 cup - Smoked prawns roasted dry and grounded coarsely
	5-10 steamed - Red Chillies
	5-10 - Ngari (Fermented Fish)
	as required - Salt
	1/2 cup, chopped - Coriander leaves
	1 medium size, chopped - Onion
	few leaves - Spring Onion
	few leaves & flower - Elsholtzia blanda (Lomba)
	4-5, chopped - Chameleon plant (heartleaf or fishwort) leaves

Directions

1 Prepare the soaked pea
Take a pan and dry roast the soaked white peas, cool it down and pound or grind them coarsely.
2 Prepare the smoked prawns
Take a pan and dry roast the smoked prawns, cool it down and pound or grind them coarsely.
3 Cook the Yenbum
Chop the yenbum leaves and put inside a pressure cooker with 1 & 1/2 cups water and bring it to 4 whistles. Release the pressure immediately and remove the yenbum leaves with a slotted spoon or ladle and keep aside to cool.
4 Squeeze out the water
Now take a muslin cloth, wrap the cooled yenbum leaves with it and squeeze out the water or moisture. Then fluff up the remoisturized yenbum leaves and keep aside.
5 Make the paste
In a big bowl or plate, take the steamed chilles, ngari, salt and mash into a fine paste.
6 The Mixture
Add the yembum leaves, crushed peas and mix well till the chilli ngari paste coats the leaves well. Now sprinkle the pounded prawns and mix lightly.
7 Garnishing
Garnish with chopped herbs like chopped onion, spring onion leaves, coriander leaves and serve as a side dish.