Gundruk is a traditional fermented leafy vegetable widely consumed in Nepal, particularly in rural areas. It is made from leafy greens like mustard, radish, or cauliflower leaves, which are sun-dried and fermented to preserve them for months. The fermentation process gives Gundruk a unique tangy flavor and a rich nutritional profile, especially in vitamins and fiber. In Nepali cuisine, Gundruk is typically used in pickles (achaar) or soups (gundruk ko jhol) and is an important part of the diet, particularly during winter or when fresh vegetables are scarce. Its distinctive taste makes it a beloved side dish that complements the staple meal of dal-bhat (rice and lentils), adding variety and zest to everyday meals.
Gundruk Achaar Recipe (Nepali Fermented Leafy Vegetable Pickle)
Ingredients:
•1 cup Gundruk (fermented leafy vegetables)
•1 medium-sized tomato, chopped
•1 medium onion, finely chopped
•2-3 green chilies, chopped
•2 cloves garlic, minced
•1-inch piece ginger, minced
•2-3 tablespoons mustard oil (for authentic flavor)
•1 teaspoon sesame seeds, roasted and ground
•1 teaspoon cumin seeds
•1/2 teaspoon turmeric powder
•1/2 teaspoon red chili powder (optional)
•1 tablespoon lemon juice or 2 tablespoons of sour curd
•Salt to taste
•Fresh cilantro leaves for garnish
Instructions:
1. Prepare the Gundruk: If your gundruk is dry, soak it in warm water for about 10-15 minutes to soften. Once softened, drain the excess water and set the gundruk aside.
2. Heat the oil: In a pan, heat the mustard oil over medium heat until it starts to smoke slightly. Reduce the heat and add cumin seeds. Let them splutter for a few seconds.
3. Add garlic and ginger: Add minced garlic and ginger to the pan and sauté until golden brown.
4. Add onions and chilies: Add finely chopped onions and green chilies. Cook until the onions become translucent.
5. Cook the tomatoes or you can use raw tomatoes: Add the chopped tomatoes and cook until they soften and become pulpy. You can add a little salt at this stage to help the tomatoes break down faster.
6. Add turmeric and red chili powder: Stir in the turmeric powder and red chili powder (optional) and cook for another minute.
7. Mix in the Gundruk: Add the softened gundruk to the mixture. Stir well and cook for about 5-7 minutes to let the flavors meld together.
8. Add sesame and sour agent: Stir in the roasted and ground sesame seeds. Add lemon juice or sour curd to enhance the tangy flavor of the achar. This is optional.
9. Season and garnish: Adjust salt to taste and cook for another 2-3 minutes. Turn off the heat and garnish with fresh cilantro leaves.
10. Serve: Gundruk achaar is typically served cold or at room temperature. You can enjoy it with steamed rice, dal, or as a side dish to complement any Nepali meal.
Occasions for Gundruk Achaar:
Gundruk achaar is a staple in Nepali households and can be served year-round, especially during meals involving dal-bhat (rice and lentils). It’s also enjoyed during special events and festivals such as Tihar, Dashain, and family gatherings. In rural areas, gundruk is often prepared in the colder months when fresh vegetables are scarce.
