Neramesh: vegetable dishes (Mathel Lukoi)

In this post, I will talk about Neramesh (assortment of vegetarian dishes), which we normally have in death ceremony and other religious ceremonies.  Before preparing the dishes, all the raw vegetables will be offered to the Almighty and then it will be prepared, and after the preparation is done, the dishes will be laid out in this form and will be offered to the Almighty before the guests savor it.

It is believed that earlier, in meramesh, around 108 dishes are being cooked, but with the changing trend the number has been reduced.  In some feast gatherings, we do find around 30-40 dishes being served.  The names of the dishes being served are: ooti, eromba, two or three varieties of hawai thongba, pakoura thongba, singzu, kanghou, hei thongba, sangom kher, chak-hao thongba, aachar (pickles), chumphut, shuktani,maroi thongba etc.

Here, I will tell you a bit about the preparation of these dishes.

CHUMPHUT: It is the boiled vegetables, mainly cabbage, carrots, beans, gourd etc.

EROMBA: There are many types of eromba viz yongchak-eromba, lafu-eromba, yendem & soibum eromba  etc.  In all these types of eromba preparation method is similar.  You have to boil all the required ingredients.  After the ingredients are boiled, transfer the ingredients in a container, mashed it properly and mix it with required salt and pepper.  In meramesh eromba, we don't use ngari (fermented fish).


OOTI: In making ooti, dried peas will be boiled and then sodium-bicarbonate appropriate, salt and chilly powder will be added in the mixture. When the  peas are cooked, saute the chives with spices (cumin seeds, coriander powder, etc) and then put the boiled peas. Boil the mixture for a while and then garnish with coriander leaves.

AACHAR: It is the local name of pickles. It is made  up of green chillies, mustard seed and chopped tomatoes. 

HAWAI THONGBA: It is the local name of dal.  In a feast, more than one variety of dal is prepared.

MAROI THONGBA: It is made up of a Chinese Chives, groundnut, potato and bori. The local name is maroi nakuppi.

PAKOURA THONGBA: First, we will deep fry paste of pea flour (besan).  After it is prepared, we will then cooked the liquid curry in which the pakoura will be put to soak the flavor from the curry.

SINGZU: It is made up of a lovely combination of vegetables like lotus stem, cabbage and green leaves; another core ingredient is chickpeas (pounded) and finally no singju is complete without adding ngari (fermented fish), but in making meramesh singzu we will not put ngari.



KANGHOU: It is the made up by frying all the required vegetables together. It is similar to sabzi which people of mainland India have.

SANA THONGBA (Panir): Fried panir cooked with milk, herb and spices.

CHAK-HAO THONGBA: It is the cooked black rice. It is very nutritious and full of antioxidants.

SANGOM KHER: It is made up of rice cooked with milk. It is similar to kheer of mainland India.

HEI THONGBA: Hei means fruits.  It is mainly made up of tamarind, lemon, olive etc.  It is served as the last dish to help in digestion.