SINGJU—A typical cuisine of Manipur

Singju (pronounce as sing-zoo) typical Manipuri salad type dish.Singju is an indigenous food of Manipuri community which has been used since time immemorial. Its origin takes from Meetei community of Manipur (India) but it is well eaten by the major communities of the state and in some neighbouring states of the Northeast India. Manipur, being one of the Old Ancient Independent Kingdom of Southeast Asai before being part of the country India, has lots of varieties of customs and traditions. The word “Singju” comes from the word comes from the rapid pronounciation of “Manaa-Mashing” + “Suba”. “Manaa-Mashing” means green vegetables and “Suba” means combining. Therefore, in rapid pronounciation the word “Manaa-Mashing” drops to “Sing” and the word “Suba” transform to “Ju” for the better pronouncement. As a result, the word, “Singju” was formed. Singju has been the all timefavourite side dish for meals and is widely eaten as afternoon or evening snacks too. It is a favourit Dish and snacks especially by the young  as well as old people.

It has been used related with customary rituals and also a favourite cuisine of youths of Manipur especially the female section as  young girls are very fond of Singju has been  normally eaten during the summer season hardly at wintersbecause of its attractive, spicy taste with lots of seasonal vegetables mixing together which is very good for glowing skin too. Singju is of two types, vegetarian and non-vegetarian. The vegetarian types are mainly served at ritual occasions while the non-vegetarian types are eaten at homes. A veggie singju is mainly served in ritual feasts of the Meitei or Meetei Community of Manipur where they observe at their house courtyard or shrine yard or community complexes. It can be eaten at homes too but usually people prefer the non veg one at homes. In this type, the main ingredients are roasted and ground perilla seeds (Thoiding in Manipuri), roasted besan (channa powder), salt, chillies and fresh vegetables and  green seasonal leafy vegetables which can be eaten raw mixed with salt, pepper, (Ngari), thoiding after grinded and roasted besan. A non-veg singju is mainly eaten at homes and are widely sold in markets and almost found to be selling in in most hotels or packaged. Interestingly, it is found in some place of India where Manipuri people resided.