If you've grown up in a Nepali household, the tangy, earthy smell of Gundruk cooking on the stove is pure nostalgia. 🌿 But for many Nepalis living in the UK, finding authentic Gundruk has always been a challenge — until now.
MasalaMart delivers genuine Gundruk straight to your door, anywhere in the UK. Use code FESTIVAL10 for 10% off! 🛒
What is Gundruk?
Gundruk is a traditional Nepali fermented leafy green vegetable — one of Nepal's most iconic and beloved foods. Made by fermenting mustard leaves, radish leaves, or cauliflower leaves, Gundruk has a distinctive sour, tangy flavour that is unlike anything else.
It is considered a national food of Nepal and has been eaten for centuries as a way of preserving vegetables through the winter months. Rich in probiotics and iron, Gundruk is as nutritious as it is delicious!
Gundruk Nutritional Benefits
- 🌿 Rich in probiotics — supports gut health through natural fermentation
- 💪 High in iron — great for energy and blood health
- ✅ Low in calories — a healthy addition to any meal
- 🧠 Rich in fibre — supports digestion
- 🍋 Good source of Vitamin C — especially important during winter
How to Cook Gundruk — 3 Classic Nepali Ways
1. Gundruk Ko Jhol (Gundruk Soup)
The most popular way to eat Gundruk! This simple, comforting soup is a staple in Nepali homes.
Ingredients:
- 100g Gundruk (soaked in warm water for 15 mins, then squeezed dry)
- 1 tbsp mustard oil
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, chopped
- Salt to taste
- Fresh coriander to garnish
Method: Heat oil, add cumin seeds, then onion and fry until golden. Add tomatoes and turmeric, cook for 3 mins. Add squeezed Gundruk and stir well. Add 2 cups of water and simmer for 10 minutes. Serve hot with steamed rice. 🍚
2. Gundruk Sadeko (Gundruk Salad)
A spicy, tangy cold salad — perfect as a side dish or snack.
Soak Gundruk in warm water, squeeze dry, then mix with finely chopped onion, green chilli, fresh coriander, mustard oil, lemon juice, and a pinch of salt. Toss well and serve immediately. 🌶️
3. Gundruk with Dal Bhat
The most classic Nepali combination — serve Gundruk Ko Jhol alongside your daily Dal Bhat (lentil soup and rice) for an authentic Nepali thali experience. The sour Gundruk perfectly balances the mild dal. 🍻
Tips for Cooking with Gundruk
- Always soak first — soak in warm water for 15–20 minutes to rehydrate and reduce excess sourness
- Squeeze well — remove excess water before cooking to prevent a watery dish
- Use mustard oil — it complements the fermented flavour perfectly
- Adjust sourness — if too sour, rinse after soaking; if you love the tang, use the soaking water in the soup too!
Gundruk — A Taste of Home for the Nepali Diaspora
For the thousands of Nepali families living across the UK, Gundruk is more than just a vegetable — it's a connection to home, to family, and to the mountains of Nepal. Whether you're making it for Dashain, a quiet Sunday dal bhat, or just to cure a craving, Gundruk brings Nepal to your kitchen. 🇳🇵❤️
Buy Gundruk Online in the UK
Get authentic Gundruk delivered across the UK from MasalaMart — the UK's favourite South Asian grocery store. Use code FESTIVAL10 for 10% off this Dashain season! 🛒🌿
Explore our Nepali Food collection for more Nepali groceries.