Authentic Sikkimese Gundruk Soup with Warm Steamed Rice
Savor the tangy and comforting flavors of traditional Sikkimese Gundruk soup, made with fermented leafy greens. This hearty broth is infused with local spices and served alongside comforting steamed rice.
40min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Rinse the gundruk thoroughly in warm water and squeeze out the excess moisture.
2
Heat mustard oil in a heavy-bottomed pan until smoking, then let it cool slightly.
3
Add cumin seeds and let them splutter in the warm oil.
4
Add the sliced onions, minced garlic, and grated ginger, sautéing until golden brown.
5
Stir in the chopped tomatoes, turmeric powder, and salt, cooking until the tomatoes soften completely.
6
Add the prepared gundruk leaves to the tomato mixture and sauté for 3-4 minutes to blend the flavors.
7
Pour in 3 cups of water and bring the mixture to a rolling boil.
8
Reduce the heat and let the soup simmer gently for about 15 minutes so the broth absorbs the tangy essence.
9
Garnish with fresh coriander leaves and slit green chilies.
10
Serve hot alongside a bowl of warm steamed rice.
Ingredients
1 cup gundruk (fermented leafy greens)
2 medium tomatoes, finely chopped
1 large onion, sliced
3 cloves garlic, minced
1 inch ginger, grated
2 green chilies, slit
1 tsp turmeric powder
1 tsp cumin seeds
2 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
Steamed rice for serving
*This AI-generated recipe may contain inaccuracies.