Sougri Kangsoi

Kangsoi made with kenaf leaves, simple and a favorite for most.

Image: Mathou Kh

Main Dish

Vegetarian

Veg Meal

Kanglei

Curry

Quick & Easy

Fresh

Sougri Kangsoi

Sunday, February 13, 2022 By : KH MATHOU

5.0 2 Reviews Add Review

Kangsoi made with kenaf leaves, simple and a favorite for most.

7 Ingredients
15 Mins
4 People

Sougri Kangsoi is a typical manipuri dish prepared from Roselle leaves. Sougri, also known as deccan hemp or kenaf, is of the malvaceae family. The leaves are the only part of the plant consumed in the meitei cuisine except for the silhot sougri variety (roselle) of sougri, in which case, the sepals are also consumed. The leaves and sepals are sour to taste. The sourness and its availability make it a summer vegetable which is light and easy to digest.

Sougri Kangsoi

Preparation Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Servings
4 servings

Ingredients
7 ingredients

Directions
3 steps

Ingredients

Primary

	20-25 leaves - Roselle leaves
	1 piece - Spring Onion
	As you like - Salt
	4-5 pieces - Chili
	1/2 cup chopped - Winter Leek
	As required - Dry fish (Nga Ayaiba)
	2-3 pieces - Ngari (Manipuri fermented fish)

Directions

1 Prepare the ingredients
Slice the onion in pieces, chop the ginger, cut the chili in half (raw is more preferred) and chop some Winter leek.
2 Let's cook Roselle leaves
Boil 1 liter of water and add sliced onion, ngari, chilli, chopped ginger. Add some dry fish if you want.
3
After 2-3 minutes, add that Roselle leaves and chopped Winter leek and add salt as required. Turn the heat off. Don't let it boil for more than a minute.