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.
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
- Soak the fermented soybeans in water for 15 minutes, then drain and rinse them.
- In a bowl, mix the soaked soybeans, diced potatoes, chopped onion, green chilies, grated ginger, mustard oil, and salt.
- 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