Kihom Thongba

Name: Kihom Thongba
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Manipuri
Ingredients: 1 medium pineapple - Pineapple; 20-30 g - Kismis; 3 blocks of 1 inch cube - Jaggery; 1 tsp - Red Chili powder; 1/2 tsp - Cumin Seeds powder; 1/4 tsp - Turmeric powder; 1 tsp - Mustard seed; 2 leaves - Bay leaf; 2 tbsp - Mustard oil; To taste - Salt; 1 tsp - Cumin seeds (Ungrinded); 1 tsp - Funnel seeds; 5 leaves - Mint leaf

A traditional Manipuri curry made with ripe pineapples, cooked in aromatic spices for a tangy-sweet flavor. A refreshing side dish in summer feasts, it’s part of Hei Thongba.

Image: Anju Thokchom @facebook.com/eigimathel

Dessert

Healthy

Fruit

Meetei

Snack

Manipuri

One Pan

Sweet

Kihom Thongba

Sunday, August 18, 2024 4:44:06 AM GMT By : Lukthel /

0.0 0 Reviews Add Review

A traditional Manipuri curry made with ripe pineapples, cooked in aromatic spices for a tangy-sweet flavor. A refreshing side dish in summer feasts, it’s part of Hei Thongba.

13 Ingredients
40 Mins
6 People

Kihom Thongba – Manipuri Pineapple CurryKihom Thongba is a traditional Manipuri curry crafted from ripe pineapples, offering a distinctive harmony of sweet and savory flavors. Juicy pineapple pieces are simmered with aromatic spices to create a tangy-sweet sauce that perfectly complements the fruit’s tropical richness.
Often enjoyed with rice, this refreshing dish is especially popular during the summer months when pineapples are in season. Kihom Thongba is part of the broader culinary tradition of Hei Thongba (fruit curries), where local fruits such as Chorfon, Heikru, Heinou, Heinou Jom, Champra, and Komla are creatively cooked into curries.
More than just a seasonal delicacy, Hei Thongba is considered a compulsory side dish in grand Manipuri feasts, valued not only for its vibrant flavor but also for its digestive benefits after heavy meals. This recipe highlights the inventive use of fruits in Manipuri cuisine, bringing a burst of freshness and cultural heritage to the table.

Kihom Thongba

Preparation Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Servings
6 servings

Ingredients
13 ingredients

Directions
8 steps

Ingredients

Primary

	1 medium pineapple - Pineapple Finely chopped in 1 cm square
	20-30 g - Kismis
	3 blocks of 1 inch cube - Jaggery Finely chop or cut into thin slice.
	1 tsp - Red Chili powder
	1/2 tsp - Cumin Seeds powder
	1/4 tsp - Turmeric powder
	1 tsp - Mustard seed
	2 leaves - Bay leaf
	2 tbsp - Mustard oil
	To taste - Salt
	1 tsp - Cumin seeds (Ungrinded)
	1 tsp - Funnel seeds
	5 leaves - Mint leaf

Directions

1
Take a pan and heat the oil till it smoky.
2
Add the bay leaves, ungrounded cumin seeds, funnel seeds and mustard seeds, give a nice stir and fry it for few seconds.
3
Add the chopped pineapple and stir it well and let the pineapple and ingredients blends together.
4
Add the kismis, put the heat in low flame and cover with a lid for 5 minutes.
5
Open the lid and add red dry chili powder, turmeric powder, cumin seeds powder, stir it well and keep it for 2 minutes.
6
Add 1 and 1/2 cup of water, stir and bring it to boil. Amount of water can be vary but it should be gravy.
7
Maintain the liquid consistency and add the jaggery. Bring it to boil for 2 minutes.
8
Add little amount of water if needed and let it boil for 5 minutes till it becomes sticky and gravy under low flame. Add salt to taste and stir it well. Turn off the flame. Transfer the contents into a bowl and garnish with mint leaves.