Tungrymbai Aloo Salad (manipuri Style Fermented Soybean Salad)

Tungrymbai Aloo Salad is a traditional dish from the North East Indian state of Manipur. This salad is made with fermented soybeans, potatoes, and other aromatic ingredients, creating a unique and flavorful dish that is perfect as a side or a light meal.

Tungrymbai Aloo Salad (manipuri Style Fermented Soybean Salad)

Ingredients

  • 1 cup fermented soybeans (tungrymbai)
  • 2 large potatoes, boiled and diced
  • 1 onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon mustard oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Soak the fermented soybeans in water for 15 minutes, then drain and rinse them.
  2. In a bowl, mix the soaked soybeans, diced potatoes, chopped onion, green chilies, grated ginger, mustard oil, and salt.
  3. Garnish with fresh coriander leaves before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
8g
Carbohydrates
20g
Fat
5g

Supplies

Mixing bowl Knife Cutting board Colander

Tools

Pot for boiling potatoes

Serving suggestions

Serve the Tungrymbai Aloo Salad as a side dish with rice or as a light meal on its own.

Tips & tricks

For an extra kick of flavor, you can add a squeeze of fresh lemon juice before serving.

Cost

$8