Recipe
Traditional Nepali Gundruk
A tangy, fermented leafy-greens Nepali classic, simmered with spices into a deeply comforting side or soup.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Heat mustard oil in a pot and add fenugreek seeds until aromatic.
Add onion and cook until soft, then stir in garlic and ginger.
Add tomatoes, turmeric, and chilli powder; cook until tomatoes break down.
Add soaked gundruk and stir for 2 minutes.
Pour in hot water and simmer 20–25 minutes until tender and flavourful.
Season with salt and serve hot with rice and dal.
Notes
Rinse dried gundruk briefly before cooking if it is very salty or intensely sour.
Simmer gently to soften texture and blend the flavours fully.
About this recipe
Gundruk is one of Nepal’s most iconic fermented foods, made from leafy greens and prized for its earthy, pleasantly sour flavour.
This traditional preparation turns gundruk into a warming, aromatic dish that pairs beautifully with rice, dal, and achar.
