Chengum Thongba

Name: Chengum Thongba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Manipuri
Ingredients: 250g - Mushrooms (Chengum); 1 tablespoon (refined or mustard oil) - Oil; 1, sliced - Onion; 1, crushed - Garlic; 1 tsp, julienned - Ginger; 1/2 cup, chopped - Burmese cillantro; 5-6 pieces of nail size - Shatkora; 2 pieces - Asafoetida; ½ tsp - Chilli powder; 7-8 chilli - Green chilli; ½ tsp - Cumin seeds; 4-5 leaves, shredded - Bay leaves; 1 small tomato - Tomatoe; 2-3 - Potato; 1 tsp - Turmeric powder; A small bunch, chopped - Chives; 1–2 pieces (roasted or steamed) - Ngari (Fermented Fish); To taste - Salt; 2 fish, shredded - Dry fish; ½ tsp - Fenugreek seeds; A small handful, chopped - Coriander leaves

A beloved, savory mushroom curry from Manipur

Image: Haona Chaminasi Manipuri food @youtube

Main Dish

Healthy

Mushroom

Meetei

Curry

Manipuri

Slow Cooker

Savory

Chengum Thongba

Wednesday, June 17, 2026 2:44:54 PM GMT By : Lukthel /

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A beloved, savory mushroom curry from Manipur

21 Ingredients
45 Mins
6 People

Chengum Thongba is a traditional Manipuri curry made from the wild edible mushroom mostly Narin Chenggum (Termitomyces eurrhizus) -  an elongated form, known for its unique flavor and meaty texture, cooked in a stew-like gravy (Thongba) with other local ingredients, often served with rice. The dish highlights the mushroom's subtle taste, which is distinct from cultivated varieties, and is a popular local delicacy in Manipur, India. It is highly prized for highlighting the natural, earthy flavors of locally sourced or wild mushrooms. It can be prepared either as a simple vegetarian stew or enriched with boiled yellow peas, dried fish, or even snails.
Narin Chengum (Termitomyces) is considered the crown jewel of wild mushrooms in Manipur due to its meaty texture, deep umami flavor, and sweet, earthy undertones. Because it grows strictly on subterranean termite mounds during the monsoon season, it carries natural forest soil that requires meticulous preparation before cooking.
Critical Pre-PreparationBecause Narin Chengum grows deep into the ground, cleaning it correctly is the most important step to prevent any gritty texture in your final dish.
Scrape the Root: Do not chop off the long, taproot-like pseudorhiza stem. Use the blunt edge of a knife to gently scrape away the outer muddy layer from the stem and the umbrella cap.
Saltwater Soak: Submerge the scraped mushrooms in a bowl of lukewarm, salted water for 5 to 10 minutes. This coaxes out any tiny insects or hidden grit lodged inside the gills.
Rinse and Shred: Rinse them thoroughly under running water 2–3 times. Pat dry and shred the caps and stems lengthwise using your fingers into bite-sized strips. Never crush them.
See this video from instagram by theoomoroktrails.

Chengum Thongba

Preparation Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Servings
6 servings

Ingredients
21 ingredients

Directions
6 steps

Ingredients

Primary

	250g - Mushrooms (Chengum) Locally farmed Agaricaceae or seasonal wild varieties like Naril Chengum
	1 tablespoon (refined or mustard oil) - Oil
	½ tsp - Chilli powder
	7-8 chilli - Green chilli
	½ tsp - Cumin seeds
	4-5 leaves, shredded - Bay leaves
	1 tsp - Turmeric powder
	A small bunch, chopped - Chives
	To taste - Salt
	A small handful, chopped - Coriander leaves
	1, sliced - Onion
	1, crushed - Garlic
	1 tsp, julienned - Ginger
	1/2 cup, chopped - Burmese cillantro
	5-6 pieces of nail size - Shatkora
	2 pieces - Asafoetida
	1 small tomato - Tomatoe
	2-3 - Potato
	1–2 pieces (roasted or steamed) - Ngari (Fermented Fish) Omit for a strict vegetarian version
	2 fish, shredded - Dry fish
	½ tsp - Fenugreek seeds

Directions

1 Prepare the Mushrooms
Clean the mushrooms thoroughly and chop or tear them into bite-sized pieces.
2 Tempering
Heat the oil in a pan until it reaches its smoking point, then lower the heat. Add the bay leaves, fenugreek seeds, cumin seeds, asafoetida and let them turn deep brown. Add the sliced onions, crushed garlic, and julienned ginger. Sauté for 2 minutes until the onions turn translucent and fragrant.
3 Incorporate the Flavor Base
Mash the roasted Ngari directly into the oil mixture using the back of your spatula, ensuring it dissolves completely. Add the turmeric powder and red chili powder, stirring quickly on low heat for 30 seconds to release their natural oils without burning the spices. Add the chopped tomatoes (and dried fish/snails if using), green chilli.
4 Sauté the Mushrooms
Toss in the (Narin Chengum) mushrooms to the pan gently to coat every piece with the spice base. Sauté on medium heat for about 5 minutes. The mushrooms will naturally begin to sweat and release their sweet, aromatic moisture. Then add the potatoes.
5 Simmer to Perfection
Pour in approximately 1 to 1.5 cups of hot water, depending on how thick you want. Bring the mixture to a rolling boil, then lower the flame, cover the pan with a lid, and let it simmer gently for 12 to 15 minutes. This allows the wild mushrooms to absorb the savory oils and soften into a tender, meaty texture.
6 Garnish and Serve
Remove the lid and adjust the salt to your taste. Stir in the chopped Maroi Nakupi or fresh coriander leaves and burmese cilantro. Let it simmer uncovered for one final minute so the fresh herbs infuse into the hot broth. Turn off the heat.