Beat the Summer Heat with Manipuri Dish Kangsoi

Kangsoi is an indigenous mathel (dish) of Manipur. It is an oil-free mathel made with veggies. In fact, it is an all season friendly dish. thenevibes.com

Beat the Summer Heat with Manipuri Dish Kangsoi
Beat the Summer Heat with Kangsoi.

Beat the Summer Heat with Manipuri Dish Kangsoi

 

It’s that time of the year again when you don’t want to eat oily and spicy foods. The hot summer is here and is always best to eat something light, preferably oil-free.

Lourembam Bireshwar Singh, chef and owner of Naoba’s Chakhumang popularly known as Chakhumang, shares a simple, quick, easy to cook, healthy and tasty Manipuri recipe to beat the summer heat – Kangsoi or Chamthong.

Intro:

Kangsoi is an indigenous mathel (dish) of Manipur. It is an oil-free mathel made with veggies. In fact, it is an all season friendly dish. Main ingredient used in cooking Kangsoi is Ngari (fermented fish) or Hentak (fermented fish paste). It enhances the taste of Kangsoi. Almost all vegetables can be used to prepare this dish. It takes its name from the main vegetable used such as Kobi (cabbage) Kangsoi, Hawaitharak (peas) Kangsoi, Yendem (taro) Kangsoi.

Other ingredients required: Any vegetable you like, salt, dry chilli flakes, water, dry smoked fish, chives. You can decide the quantity of these ingredients as per your liking.

Here’s how to prepare Kangsoi (3 Methods):

1. Grill Ngari on a frying pan. Then, wash it in clean water. Take the required amount of water in a cooking pot. Add the grilled Ngari along with dry chili flakes and a few strands of chives (Hooker's or Chinese or both). Boil it and then add the vegetable of your choice for cooking Kangsoi. Add ginger slices and salt to taste. Cook till vegetable gets soft. Adding dry smoked fish enhances the taste of Kangsoi. Garnish with fresh coriander leaves, spring onions and serve it hot with rice.

Beat the summer heat with Manipuri Kangsoi.

2. In the required amount of water, add chives. Bring it to boil and add the vegetable. Blend the grilled Ngari with soaked dry chili. Add this also simultaneously. Cook till vegetable is done, add ginger slices and salt to taste. Rest is same as in No. 1.

3. Wash the Ngari, add it into the required amount of water along with the chives and chilli flakes. Bring it to boil and then add the main vegetable. In this method, it is very important to boil it properly before adding the vegetable. Otherwise, the strong smell of ngari will be there. Rest is same as in No. 1 and 2.

You can change the vegetables as per what you like, and cook Kangsoi in these three simple methods. Kangsoi with wild cherry tomatoes and Kangsu are popular combination. Other side dishes that go well with Kangsoi are Kanghou, Singju or Iromba.

Beat the summer heat with Manipuri Kangsoi, Paknam,Kanghou, and Singju.

Sougri (rozelle) thongba, Beson Paknam (a chickpea flour dish made by baking on a tava), and Morok Metpa are also much sought after mathel combination during the hot season.

Lourembam Bireshwar Singh is known for giving a contemporary twist to the traditional Manipuri dishes. Follow here where he lets out his innovative food skills.