Recipies

Pakku (पाकु)

About Pakku (पाकु)

Pakku is a traditional Newari dish from Nepal, primarily made from buffalo meat. It's known for its rich, spicy, and flavorful taste, often served during special occasions, festivals, and family gatherings. It reflects the culinary heritage of the Newar community, indigenous to the Kathmandu Valley.

Picture of Pakku

History

Pakku's history is deeply intertwined with the Newar community's culture and traditions. Buffalo meat has been a significant part of Newari cuisine for centuries due to its availability and cultural importance. The dish is believed to have originated as a way to utilize different parts of the buffalo in a flavorful and preserved form. While exact records are scarce, the tradition of preparing Pakku has been passed down through generations, with each family often having their own slight variations in recipe and technique. It's more than just food; it's a representation of the Newar's cultural heritage and culinary skills. The preparation method, especially the slow cooking process, suggests a time when preserving and utilizing all available food sources was crucial. Pakku represents a connection to the past and signifies the Newari community's history and resourcefulness.

Fact 1

Pakku is a dish that is predominantly made with buffalo meat.

How to prepare?

Buffalo Meat - 1 kgOnion - 2 largeGinger paste - 2 tablespoonsGarlic paste - 2 tablespoonsCumin powder - 1 tablespoonCoriander powder - 1 tablespoonTurmeric powder - 1 teaspoonRed chili powder - 2 teaspoons or as per tasteGaram masala - 1 teaspoonSalt - to tasteCooking oil - 4-5 tablespoonsWater - As neededBay Leaves - 2-3Clove - 2-3

Learn step by step to prepare Pakku

  • 1
    Wash and cut the buffalo meat into bite-sized pieces.
  • 2
    In a large pot or pressure cooker, heat the cooking oil.
  • 3
    Add chopped onions and bay leaves and cook until golden brown.
  • 4
    Add ginger paste and garlic paste and sauté for a minute until fragrant.
  • 5
    Add the buffalo meat pieces and cook until it's browned on all sides.
  • 6
    Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the meat with spices.
  • 7
    Add a cup or two of water, or enough to cover the meat slightly, and bring to a boil.
  • 8
    Reduce the heat, cover the pot, and let it simmer for at least 1-2 hours, or until the meat is very tender. (If using a pressure cooker, cook for approximately 40-45 minutes).
  • 9
    Check the meat to make sure it is tender enough and taste for seasoning.
  • 10
    If there is excessive liquid, remove the lid and let the excess water evaporate until a thick gravy coats the meat.
  • 11
    Once the meat is tender and has a thick gravy, remove it from heat and serve it hot.
  • 12
    Garnish with fresh coriander if desired and serve it with beaten rice(chiura) and other side dishes.
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