Sinki soup
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A sour soup of sinki, fermented and sun-dried radish roots, a winter food of Sikkim’s farming families.
Region: SikkimOccasion: Winter mealsTime: 25 minServes: 4Vegan
Ingredients
- 1 cup dry sinki (fermented radish pieces)
- 1 onion, chopped
- 1 tomato, chopped
- 2 garlic cloves, crushed
- 1 dalle chilli or 2 green chillies
- ½ tsp turmeric
- 1 tbsp mustard oil
- 4 cups water
- Salt to taste
Method
- Wash the sinki and soak it in water for 10 minutes. Squeeze dry.
- Heat mustard oil and fry the onion, garlic and chilli.
- Add the tomato and turmeric and cook until soft.
- Add the sinki and fry for 2–3 minutes.
- Add the water and salt and simmer for 10–15 minutes.
- Serve hot with rice.
History
Sinki is made by packing chopped radish roots into a pit lined with leaves, leaving them to ferment for some weeks, and then drying the pieces in the sun.
Significance
Like gundruk, sinki is a traditional way of preserving the winter radish crop. It is also made into a pickle.