Singju
In its own language: ꯁꯤꯡꯖꯨ
A spicy Manipuri salad of seasonal vegetables, with or without fermented fish
Singju is a salad from Manipur in Northeast India, made mainly with seasonal vegetables, herbs, and either fermented fish (ngari) or a mix of roasted perilla seeds and chickpea flour. It is served as a side dish or snack, with vegetarian versions eaten at ritual feasts and non-vegetarian ones enjoyed at home or in restaurants.
- Singju is a spicy salad from Manipur, India
- Made with seasonal vegetables and either fermented fish or perilla seeds
- Vegetarian versions are served at ritual feasts and during mourning
- Popular as a snack or side dish, sold by street vendors
- Can include crunchy instant noodles in some modern versions
What is Singju?
Singju is a crisp, spicy salad from Manipur, made with a mix of fresh seasonal vegetables such as lotus stem, cabbage, banana flower, sweet pea shoots, and sometimes stink beans. The vegetables are tossed with either fermented fish (ngari) for a deep, savory taste, or a blend of roasted perilla seeds and chickpea flour for a nutty, earthy flavor. Chillies and salt are always added, making the dish lively and aromatic. Singju is often colorful, with crunchy textures and a bold, tangy bite.
Where does Singju come from?
Singju comes from the Meitei people of Manipur, a region with a long history and distinct traditions. The name 'Singju' is formed from words meaning 'green vegetables' and 'combining.' Over time, the dish spread to other communities in Manipur and neighboring states. Its flexibility with ingredients reflects the region's use of seasonal produce and local flavors, and it has become a staple in Manipuri cuisine, both at home and in public gatherings.
How is Singju made?
To make singju, fresh vegetables are thinly sliced or shredded. For the vegetarian version, roasted perilla seeds and chickpea flour are ground and mixed with salt and chillies, then tossed with the vegetables. The non-vegetarian version uses mashed fermented fish (ngari) instead of the seed and flour mix. Sometimes, chicken, beef, pork, or shrimp are added, though pork is avoided by some communities. There is also a version where uncooked instant noodles are mixed in for extra crunch.
How and when is Singju eaten?
Singju is eaten as a snack, side dish, or with tea, especially in the afternoon or evening. The vegetarian version is prepared for ritual feasts and during mourning, when fish and meat are avoided. At home or in restaurants, the non-vegetarian version with ngari is preferred. It is commonly served at community gatherings, family meals, or bought from street vendors. Singju is enjoyed on its own or alongside rice and other Manipuri dishes.
Kinds of Singju
There are two main types: one with fermented fish (ngari) and one with roasted perilla seeds and chickpea flour. The vegetarian version is more common at public feasts and with vendors, as ngari is expensive. Some versions add chicken, beef, pork, or shrimp, though dietary customs vary. A modern twist includes mixing in uncooked instant noodles for added texture.
What Singju means
Singju is woven into Manipuri daily life and rituals. The vegetarian version is essential at religious feasts and during mourning, reflecting local customs around food and purity. The dish is a symbol of Manipuri hospitality and adaptability, using whatever vegetables are in season. Its popularity across communities shows its role in bringing people together, whether at home, in markets, or at communal events.
Questions people ask about Singju
What is Singju made of?
Singju is made from a mix of seasonal vegetables, chillies, and salt. It uses either fermented fish (ngari) or a blend of roasted perilla seeds and chickpea flour, depending on whether it is vegetarian or not.
Where does Singju come from?
Singju comes from Manipur, a region in Northeast India. It originated with the Meitei people and is now enjoyed by many communities in the area.
Is Singju always vegetarian?
No, Singju can be vegetarian or non-vegetarian. The vegetarian version uses perilla seeds and chickpea flour, while the non-vegetarian version includes fermented fish. Some versions may also add chicken, beef, pork, or shrimp.
When is Singju usually eaten?
Singju is often eaten as a snack or side dish in the afternoon or evening. The vegetarian version is served at ritual feasts and during mourning, while the non-vegetarian version is common at home or in restaurants.
What does Singju taste like?
Singju has a spicy, tangy flavor with a mix of crunchy vegetables. The taste varies: the fermented fish version is savory and pungent, while the vegetarian version is nutty and earthy from the roasted seeds and chickpea flour.
Good reading and sources
The facts on this page come from the Wikipedia article "Singju", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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