Gundruk Soup (ko Jhol)
Gundruk Soup (ko Jhol) is a traditional, nutritious, and comforting soup from Nepal made from Gundruk, leafy greens (mustard, radish, or cauliflower leaves) that are fermented and then sun-dried. It is known for its distinctive tangy, savory (umami), and slightly pungent flavor, which is a staple in Nepali cuisine.
As a fermented food, it is high in nutrients and provides essential vitamins during winter when fresh vegetables are scarce.
It is often paired with soybeans (bhatmas), potatoes (aalu), or even dried fish (sidra macha) to add texture and flavor.
< 30min
Easy
Mildly Spicy
Ingredients
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Directions
Soak the gundruk in water for 10 minutes.
Rinse it with cold water and then wring it out to remove excess water.
Peel the potatoes.
Boil the potatoes until they are tender.
Chop the tomatoes, the potatoes, the onions and the small green chilies.
Heat the mustard oil in a saucepan.
When everything is hot, add the garlic cloves, the onions, the ginger and the small green chilies.
Add the turmeric powder, the red chili powder and the salt. Mix well.
Add the water accordingly, one cup per person. Bring the soup to a boil.
Pour the soup into a bowl and garnish with the coriander leaves.
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