Gundruk ko Jhol is a truly unique soup from Nepal made from a super food called Gundruk. Gundruk consists of fermented then sun-dried leafy vegetables like mustard greens, radish leaves or cauliflower leaves. This fermentation process is what gives the soup its distinctive sour and savory (umami) taste, making it a standout dish in the Nepali cuisine. In Nepal, preparing Gundruk is a tradition when there are an abundance of green vegetables like the mustard green leaf. They are carefully packed into clay pots and allowed to ferment for over a week. Afterward, they're spread out to dry under the sun. This not only preserves them for many more months but also enhances their flavors and nutritional value, providing essential vitamins and minerals during the colder months when fresh veggies are scarce.
Gundruk ko Jhol can be enjoyed in various ways - as a comforting bowl of soup on its own, or as a hearty accompaniment to rice, roti, or dhindo. Its refreshing, tangy and flavorful broth that is perfect for those meals where you want to eat something clean and simple. This dish really encapsulates the simplicity and ingenuity of Nepali cooking and making the most of scare resources and brings a piece of Nepali culture and warmth to the table.
Table of contents
How to make your own Gundruk
Specialist Nepali shops sell gundruk either in vaccum packed bags or frozen. However making your own gundruk is super easy if you follow this gundruk recipe:
How to eat Gundruk Ko Jhol
Serving Suggestions: Gundruk ko Jhol pairs wonderfully with steamed rice, but it can also complement roti, naan, or dhindo.
My favorite way to enjoy gundruk soup is pretty simple. I love to serve it with white basmati rice and then adding a runny fried egg on top. The runny egg yolk adds a creamy texture to the soup, making each bite more delicious. This combination of the soup, rice, and egg is not just comforting but also fills you up with a good balance of flavors and nutrition.
Tips and Pearls in making Gundruk ko Jhol
- Quality of Gundruk: The flavor of your soup heavily depends on the quality of the Gundruk. Look for Gundruk that is well-fermented, with a pleasant sour aroma. If it smells dusty or damp then do not use, this could be a sign it has gone off. If you have the opportunity, making your own Gundruk at home can enhance the authenticity and taste of your soup. Click here for the recipe.
- Soaking Time: Properly soaking the Gundruk is crucial. Ensure it's soaked in hot water for at least 15 minutes to soften it adequately
- Cooking the Aromatics: Don't rush frying the onions and garlic. Cooking them until golden brown is key to developing a deep, rich flavor base for the soup.
Gundruk Ko Jhol Recipe
Gundruk ko Jhol (Fermented Mustard Green Soup) गुन्द्रुककाे झोल
Ingredients
- 3 tablespoon Vegetable oil
- 100 gram Gundruk
- 1 Potato diced into small chunks
- 1 Onion medium-sized finely sliced
- 1 Tomato medium-sized roughly chopped
- 5 Garlic cloves finely sliced
- 1 Fresh chilli finely chopped
- ½ teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Salt
- Coriander leaves for garnishing
- 2 tablespoon Lemon Juice
Instructions
Gundruk Preparation
- Soaking: Begin by placing Gundruk in a bowl of steaming hot water, letting it soak for a solid 15 minutes. This soaking period is your window to get all other ingredients lined up and ready.
- Handling: Once soaked, ensure the Gundruk has cooled to a touch-friendly temperature. Press firmly to wring out the water, then proceed to chop any large pieces into manageable, bite-size chunks, about 3-5 cm each, for even cooking and texture.
Sauté the Aromatics
- Start by heating up the oil. Choose a deep skillet or pan and heat the vegetable oil over a medium flame.
- Carefully add the chopped onions, stirring occasionally, until they turn a beautiful golden brown, releasing their sweet, aromatic essence.
- Introduce the garlic slices next, frying until golden and just before they turn brown, to infuse the oil.
- Add the dry spices—turmeric powder, coriander powder—stirring vigorously to prevent them from sticking to the pan and ensuring they release their full spectrum of flavors.
Cooking the Vegetables
- Add the diced potatoes, giving them a brief fry to initiate softening, ensuring they're well coated with the spiced oil.
- Fold in the pre-soaked Gundruk and the chopped green chilies, mixing thoroughly for 1-2 minutes.
- Fold in the diced tomatoes and salt. You might need to cover the pan with a lid off and on to help the tomatoes break down and soften.
- After the tomato has softened, pour in 1 liter of water (including the liquid remaining from the soaked Gundruk) and bring the mix to a gentle boil. Then, reduce to a simmer, covering the pan, and let it bubble away for about 10 minutes on low to medium heat.
Add the final touches
- As the final step, squeeze in the juice of a fresh lemon to brighten the flavors, then turn off the heat. Sprinkle freshly chopped coriander leaves over the top, lending a vibrant color and a fresh, herbal note to the soup.
Laxmi says
Nice to see traditional recipes on the website. Really missed eating gundruk ko jhol, this reminds me of what I had back in nepal growing up.