Hawai Tharak Uti Asangba

Uti Thongba with Peas and Colocasia or Taro leaves in green color

Image: YouTube

Main Dish

Healthy

Kanglei

Curry

Multi-Cooker

Savory

Hawai Tharak Uti Asangba

Thursday, April 18, 2024 By : Lukthel /

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Uti Thongba with Peas and Colocasia or Taro leaves in green color

16 Ingredients
50 Mins
4 People

Uti Thongba, a beloved Manipuri vegetarian dish, is a delightful blend of flavors and textures. Uti Asangba Thongba is a classic Manipuri dish that celebrates the vibrant green hues of nature. It features tender Taro (Colocasia) leaves, which lend their earthy flavor to the dish and green color. The combination of fresh greens and hearty legumes makes it a wholesome and satisfying meal.
Uti Thongba is best enjoyed with hot local rice and your favorite meat curry. Its comforting flavors and vibrant green color evoke the essence of Manipur’s rich culinary heritage. Remember, each bite carries the essence of Manipur’s lush landscapes and the love poured into its preparation. 🌿🍲
For a visual demonstration, you can explore this video recipe by Pangambam Chakshang.

Hawai Tharak Uti Asangba

Preparation Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Servings
4 servings

Ingredients
16 ingredients

Directions
9 steps

Ingredients

Primary

	400 gm - Green Peas
	2-3 tbsp - Rice
	3-4 nail size pieces - Dry Citrus Fruit cover
	1 thumb size, crushed or finely chopped - Ginger
	3/4 teaspoon - Sodium bicarbonate / cooking soda Preferably filtered water by ashes of pea plants or rice plants (ancient method) - 1/2 liter
	2-3 tablespoons - Mustard oil
	1 medium size, chopped - Onion
	2-3 - Bay leaves
	1/2 cup, chopped - Chives or spring onion or fenugreek leaves
	1-2 pieces - Red chilli
	1/2 teaspoon - Cumin seed powder
	1/2 cup, chopped - Cilantro leaves
	1/2 teaspoon - Chili powder
	5-10 leaves - Taro leaves
	To taste - Salt
	1/2 teaspoon - Asafoetida

Directions

1
Take a pot and heat with a glass of water (Nungi chafu - pot made with stone were used in the early times).
2
When the water starts to boil, add the rice, taro leaves and peeled green peas. Add the dry Dry Citrus Fruit cover and Ginger, cover and bring it to boil.
3
Add Sodium bicarbonate / cooking soda, chili powder and stir it frequently not to overflow. A piece of Ngari (fermented fish) can be added to prevent overflow, let it cook for 10 minutes and turn the heat off.
4
In a pan, heat the oil till smoking hot, lower the heat to medium and put bay leaves and onion.
5
Fry the onion till golden brown and add cumin seed powder, chilli and asafoetida, stir it well and let them sizzle.
6
Add the chives or spring onion leaves or fenugreek leaves, sauté for a few seconds.
7
Take the cooked green peas of about 1 cup of quantity and add to the pan, stir it well and cook for a minute. Then heat the pot again and transfer the contents of the pan to the pot or the contents of the pot can be transfer to the pan, but it is better to the pot as it will blend more the earthy flavor to the dish.
8
Add salt and cook for 5 - 10 minutes, stir occasionally, simmer until the peas are soft. Water can be added to reach the desire level of gravy consistency.
9
Garnish with the chopped cilantro leaves, transfer it to a bowl and Uti asangba (Green Uti) is ready to serve.