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Gundruk ko Achar: A Taste of the Mountains in Your Mouth!

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Chef Curry Do’pyaza

Gundruk ko Achar: A Taste of the Mountains in Your Mouth!

Namaste and Sasriakal, food lovers! Chef Curry Do’pyaza here, back in your kitchens and hearts with a recipe that’s a real taste of the Himalayas. We’re diving into the tangy, pungent, and utterly addictive world of Gundruk ko Achar!

For my Nepali and North Eastern Indian friends, you already know what I’m talking about. For the rest of you, prepare to have your taste buds tantalized!

This delightful pickle is more than just a condiment; it’s a story of resourcefulness, tradition, and the magic of fermentation.

A Dish for Every Season (and Reason!)

Gundruk ko Achar isn’t just eaten on a whim. It’s deeply connected to Nepali culture and celebrated during festivals like Dashain and Tihar. Think of it as a vibrant burst of flavour during the cool autumn months when the harvest is plenty. It’s a staple in many Nepali homes, especially in rural areas, and is often enjoyed with dal bhat (lentil soup and rice), roti, or even as a simple snack. It’s that versatile!

A Little History Lesson

Gundruk itself is fermented leafy greens. Back in the day, before fancy refrigerators, people needed ways to preserve food. Fermenting greens was the answer! The process not only preserved the nutrients but also created a unique, tangy flavour that became a beloved part of the cuisine. Gundruk ko Achar is simply Gundruk transformed into a flavourful pickle, a testament to the ingenuity of our ancestors.

Let’s Get Cooking!

Here’s what you’ll need to create this magical pickle in your own kitchen:

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes

Ingredients:

  • 1 cup Gundruk (Fermented Leafy Greens)
  • 2 tablespoons Tel (Mustard Oil)
  • 1 medium Pyaaz (Onion), finely chopped
  • 2-3 Lasun Ko Dalle (Garlic Cloves), minced
  • 1 inch Adrak (Ginger), minced
  • 2-3 Sukeko Khursani (Dried Red Chilies), broken into pieces
  • 1 teaspoon Jeera (Cumin Seeds)
  • 1/2 teaspoon Methi ko Biu (Fenugreek Seeds)
  • 1/2 teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Haldi (Turmeric Powder)
  • 1/2 teaspoon Lal Mirch Powder (Red Chili Powder), adjust to your spice level
  • 1 tablespoon Nimbu Ko Ras (Lemon Juice)
  • Salt to taste
  • 2 tablespoons Hara Dhaniya (Cilantro), chopped for garnish

Instructions:

  1. Rehydrate the Gundruk: Soak the gundruk in warm water for about 15-20 minutes until it softens. Squeeze out all the excess water. We want it nice and pliable, not soggy!
  2. Tempering Time: Heat the mustard oil in a kadai (wok) or a heavy-bottomed pan over medium heat. Once the oil is hot (you’ll see a little smoke), add the cumin seeds and fenugreek seeds. Let them splutter and release their fragrant aroma.
  3. Aromatic Infusion: Add the asafoetida, dried red chilies, minced garlic, and ginger. Sauté for a minute until the garlic turns light golden brown and the ginger releases its peppery scent.
  4. Onion Power: Add the finely chopped onion and sauté until it turns translucent and slightly golden. Don’t rush this step; nicely browned onions add a depth of flavour.
  5. Spice Up the Party: Add the turmeric powder and red chili powder. Sauté for another 30 seconds, stirring constantly to prevent burning.
  6. Gundruk Glamour: Add the rehydrated gundruk to the pan and mix well with the spices. Sauté for about 5-7 minutes, stirring frequently, until the gundruk is well coated and heated through.
  7. Tangy Twist: Stir in the lemon juice and salt to taste. Mix well and cook for another minute.
  8. Final Flourish: Garnish with fresh cilantro.

Tips for the Best Gundruk ko Achar

  • Mustard Oil is Key: Don’t skip the mustard oil! It gives the achar its distinctive flavour.
  • Adjust the Spice: Feel free to adjust the amount of red chili powder to suit your spice preference.
  • Proper Rehydration: Ensure the gundruk is properly rehydrated but not overly soggy. Squeeze out all the excess water.
  • Storage: Store the Gundruk ko Achar in an airtight container in the refrigerator. It will keep for several days.

Cooking it Your Way:

  • Gas Stove: Follow the instructions above for the traditional method.
  • Induction Stove: Use the same method as the gas stove, adjusting the heat settings as needed.
  • Pressure Cooker: Not recommended, as the sautéing process is crucial for flavour development.
  • Oven: Not suitable for this recipe.
  • Microwave: Not recommended, as the achar needs to be sautéed for the flavours to meld.
  • Air Fryer: Not suitable for this recipe.
  • Slow Cooker/Crockpot: Not recommended, as the quick sautéing is essential for the flavour profile.

Nutritional Information (Approximate, per serving):

  • Calories: 80-100
  • Protein: 2-3g
  • Fat: 6-8g
  • Carbohydrates: 5-7g

Serving Suggestions:

  • Serve as a side dish with dal bhat.
  • Enjoy with roti or paratha.
  • Use as a condiment to add flavour to your meals.
  • Mix it with steamed rice for a quick and flavorful meal.

A Humble Request

There you have it, folks! A simple yet incredibly flavourful recipe for Gundruk ko Achar. It’s time to put on your aprons, gather your ingredients, and bring a taste of the Himalayas to your dining table. Try this recipe and share this tasty pickle with your friends and family. They’ll thank you for it!

Until next time, happy cooking!

Chef Curry Do’pyaza, signing off!