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Simal Tarakari (सिमल तरकारी)

About Simal Tarakari (सिमल तरकारी)

Simal Tarakari is a unique and seasonal vegetable dish popular in Nepal, made from the young, tender pods of the Silk Cotton tree (Simal). It's typically enjoyed as a side dish during the spring season when the pods are fresh and readily available.

Picture of Simal Tarakari

History

The consumption of Simal Tarakari in Nepal is deeply rooted in the country's traditional and sustainable food practices. The use of foraged and seasonal ingredients has been a part of Nepali culinary heritage for centuries. Simal trees are commonly found throughout Nepal, particularly in rural areas, and their young pods have been a valuable source of food during the spring when other vegetables may be scarce. The practice of harvesting and preparing Simal Tarakari is a time-honored tradition passed down through generations, reflecting the close relationship between the people and their natural environment. It's a testament to the resourcefulness and adaptability of Nepali cuisine, making the most of what nature offers during each season. While not extensively documented in written culinary histories, its prevalence in rural communities throughout Nepal attests to its historical significance.

Fact 1

Simal Tarakari is made from the young, green pods of the Silk Cotton tree, also known as Simal.

How to prepare?

Simal Pods - 500 grams, young and tenderOnion - 1 medium, choppedTomato - 1 medium, choppedGarlic - 2 cloves, mincedGinger - 1 inch piece, mincedTurmeric Powder - 1/2 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoonRed Chili Powder - 1/4 teaspoon (or to taste)Salt - to tasteVegetable Oil - 2 tablespoonsFresh Coriander - 2 tablespoons, chopped for garnishLemon juice - 1 teaspoon (optional)

Learn step by step to prepare Simal Tarakari

  • 1
    Wash the young simal pods thoroughly.
  • 2
    Cut the pods into smaller, manageable pieces (about 1-2 inches long).
  • 3
    Blanch the chopped simal pods in boiling water for 5 minutes. Then drain the water and set it aside.
  • 4
    Heat oil in a pan or pot over medium heat.
  • 5
    Add the chopped onion and sauté until golden brown.
  • 6
    Add the minced garlic and ginger and sauté for a minute until fragrant.
  • 7
    Add the chopped tomatoes and cook until they soften.
  • 8
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for about a minute till aromatic.
  • 9
    Add the blanched simal pods and salt to the pan. Mix well with the spices.
  • 10
    Add a small amount of water (about 1/4 cup) to prevent burning. Cover and cook on low heat for about 10-15 minutes or until the simal is tender.
  • 11
    Stir occasionally to make sure the spices are evenly mixed and the simal is cooked
  • 12
    Garnish with fresh chopped coriander and a squeeze of lemon (optional).
  • 13
    Serve hot with rice or roti as a side dish.
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