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Fermented Mustard Green Salad (गुन्द्रुक साधेको)

About Fermented Mustard Green Salad (गुन्द्रुक साधेको)

Gundruk Sadheko is a popular Nepalese side dish or appetizer made with fermented mustard greens. It's a staple in many Nepali households, especially in rural areas, and is known for its tangy, sour, and slightly bitter flavor profile. The dish showcases the ingenuity of preserving greens through fermentation, providing essential nutrients and flavors throughout the year.

Picture of Fermented Mustard Green Salad

History

The history of Gundruk is deeply rooted in Nepal's agricultural and traditional practices. As a primarily agrarian society, preserving seasonal vegetables was crucial for survival, especially during the lean winter months. Fermentation was a time-honored method used to preserve an abundant harvest of mustard and other leafy green vegetables. Gundruk, specifically, is said to have originated in the hilly regions of Nepal where mustard greens grow profusely. This method of fermentation ensured that vegetables could be stored for long periods without spoilage and provided essential vitamins and probiotics to the diets of the local population. The tradition of making Gundruk has been passed down through generations, often using the same family methods and recipes. The preparation and consumption of Gundruk are deeply intertwined with the cultural heritage of Nepal, reflecting the country's agricultural past and the resourcefulness of its people.

Fact 1

Gundruk is considered a probiotic-rich food due to the fermentation process.

How to prepare?

Gundruk - 1 cup (dried or about 1.5 cups after rehydrating)Onion - 1 small, finely choppedTomato - 1 medium, finely choppedGreen Chili - 1-2, finely chopped (adjust to taste)Ginger - 1 teaspoon, mincedGarlic - 1 teaspoon, mincedCilantro - 2 tablespoons, choppedMustard Oil - 1-2 tablespoonsTurmeric Powder - 1/4 teaspoonSalt - To tasteLemon/Lime Juice - 1-2 teaspoons (optional)Roasted Sesame Seeds - 1 tablespoons (optional)

Learn step by step to prepare Fermented Mustard Green Salad

  • 1
    If using dried Gundruk, soak it in lukewarm water for about 20-30 minutes until it softens. Drain and squeeze out the excess water.
  • 2
    Heat mustard oil in a pan or a wok over medium heat. Be careful, the oil should be heated enough so that the raw flavor goes away.
  • 3
    Add the chopped onion, ginger, garlic and green chilies, and sauté until the onions turn light golden.
  • 4
    Add the chopped tomatoes and turmeric powder, and cook until the tomatoes are softened.
  • 5
    Add the rehydrated Gundruk to the pan and mix well with the other ingredients. Stir-fry it for 2-3 minutes.
  • 6
    Add salt to taste and continue to cook until the mix is well combined. (Adjust spices at this stage if required).
  • 7
    Add lemon or lime juice if using and chopped cilantro and mix.
  • 8
    Remove from heat and transfer to a serving bowl.
  • 9
    Garnish with roasted sesame seeds if desired. Serve as a side dish or appetizer.
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