What Is Gundruk Ko Jhol?
Gundruk Ko Jhol (गुन्ड्रुक को झोल) is a traditional Nepali soup made from gundruk — fermented and dried leafy greens that are one of Nepal’s oldest preserved foods. Tangy, earthy, and deeply warming, this soup is the soul mate of Dhido and one of the most iconic dishes in Nepali hill cuisine.
Gundruk is made by wilting leafy greens (mustard leaves, radish leaves, or cauliflower leaves), fermenting them for several days, then sun-drying them for long-term storage. The result is a uniquely sour, umami-rich ingredient unlike anything else in South Asian cooking.
At MasalaMart we stock authentic gundruk for UK delivery — so you can make this traditional dish from your home in Britain.
Ingredients for Gundruk Ko Jhol (Serves 4)
- 100g dried gundruk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 tomato, chopped
- 1 tbsp mustard oil
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1–2 dried red chillies
- 700ml water
- Salt to taste
- Fresh coriander to garnish
- Pinch of timur (Nepali Sichuan pepper) — optional but traditional
How to Make Gundruk Ko Jhol — Step by Step
Step 1: Rehydrate the Gundruk
Place the dried gundruk in a bowl and cover with warm water. Soak for 20–30 minutes until softened. Drain and squeeze out excess water. Roughly chop if the pieces are large. The soaking water will be very sour — discard it, or keep a little to add extra tang to the soup.
Step 2: Make the Base
Heat mustard oil in a pot over medium-high heat until it just begins to smoke. Add cumin seeds and dried red chillies — let them sizzle for 30 seconds. Add onion and fry for 6–8 minutes until golden.
Step 3: Add Aromatics and Spices
Add garlic and ginger and cook for 2 minutes. Add turmeric and coriander powder — stir into the oil for 1 minute. Add chopped tomato and cook for 4–5 minutes until broken down.
Step 4: Add the Gundruk
Add the rehydrated, drained gundruk to the pot. Stir well to coat in the masala. Cook for 3–4 minutes, allowing the gundruk to absorb the spiced base.
Step 5: Add Water and Simmer
Pour in 700ml of water and bring to a boil. Reduce heat and simmer for 15–20 minutes. The soup will turn a rich golden-brown colour and develop a wonderfully sour, earthy aroma. Season with salt.
Step 6: Finish and Serve
Add a pinch of crushed timur and stir through. Ladle into bowls and garnish with fresh coriander. Serve piping hot alongside Dhido, rice, or roti.
What Does Gundruk Ko Jhol Taste Like?
The flavour is deeply complex — sour from the fermented gundruk, earthy and slightly funky (in the best way), warming from the spices, and rounded by the mustard oil. The timur adds a tingling citrus heat. It’s the taste of the Nepali hills — ancient, nourishing, and utterly unique.
What to Serve with Gundruk Ko Jhol
- ✅ Dhido — the classic, traditional pairing; gundruk jhol is poured over or served alongside
- ✅ Dal Bhat — served as a vegetable side dish
- ✅ Roti or Paratha — for dipping into the tangy broth
- ✅ Chiura — beaten rice with gundruk ko jhol is a popular snack
Health Benefits of Gundruk
Gundruk is a nutritional powerhouse:
- Probiotic: The fermentation process creates beneficial bacteria that support gut health
- Rich in minerals: High in calcium, iron, and phosphorus
- Digestive aid: The natural acids from fermentation aid digestion
- Vitamin C: Fermented greens retain significant vitamin C content
- Low calorie: Very low in calories, high in nutrients
Gundruk Ko Jhol Tips
- Taste before salting: Gundruk is naturally sour and can be salty — always taste the soup before adding salt.
- Adjust sourness: If you want more tang, add a splash of the gundruk soaking water. For less tang, use less gundruk or soak for longer and discard all the water.
- Don’t rush the simmer: The longer it simmers, the more the flavours develop. 20–25 minutes gives the best result.
- Mustard oil is non-negotiable: It gives Gundruk Ko Jhol its authentic flavour. Vegetable oil will work but lacks the characteristic sharpness.
Where to Buy Gundruk in the UK
Gundruk is virtually impossible to find in mainstream UK supermarkets — it’s a specialist Nepali ingredient. At MasalaMart we stock authentic gundruk alongside mustard oil, timur, and all the other Nepali pantry essentials you need, delivered across the UK.
Buy Gundruk and Nepali Ingredients at MasalaMart → — free UK delivery on orders over £50.