Gundruk Ko Jhol: Fermented Greens Soup from the Hills of Nepal

Warm, sour, and packed with umami, Gundruk ko jhol is a soup like no other. Made from fermented leafy greens, this traditional Nepali dish is a staple in rural households and a comfort food cherished by many. Originating from the hilly and mountainous regions of Nepal, this soup not only brings flavor but also a touch of nostalgia.

Whether you grew up with gundruk or are curious to try this iconic Himalayan dish, here’s a complete guide to preparing a soul-warming Gundruk ko jhol at home.

👉 Craving something nutritious, tangy, and authentically Nepali? Try this step-by-step Gundruk ko jhol recipe today.

Table of content

1. What Is Gundruk Ko Jhol?

2. Ingredients for a Traditional Gundruk Ko Jhol Recipe

3. Cooking Instructions: How to Make Gundruk Ko Jhol

4. Flavor Tips and Regional Variations

1. What Is Gundruk Ko Jhol?

Gundruk is fermented leafy green vegetables—typically mustard greens, radish leaves, or cauliflower greens—that are dried and preserved for months. Jhol refers to a soupy or brothy preparation.

• High in probiotics and fiber

• Fermentation adds a tangy, umami punch

• Traditionally served with rice and side pickles

2. Ingredients for a Traditional Gundruk Ko Jhol Recipe

Here’s what you’ll need to make this comforting soup:

• 1 cup dried gundruk

• 2 tomatoes, chopped

• 1 small onion, thinly sliced

• 2–3 cloves of garlic, minced

• 1 green chili, split

• Spices: turmeric, salt, cumin seeds

• Mustard oil for tempering

• Water for the soup base

3. Cooking Instructions: How to Make Gundruk Ko Jhol

Step-by-step Method:

1. Soak dried gundruk in warm water for 10–15 minutes

2. In a pot, sauté garlic, onion, and green chili in mustard oil

3. Add chopped tomatoes and turmeric; cook until soft

4. Add soaked gundruk and stir-fry briefly

5. Pour in 2–3 cups of water and bring to a boil

6. Simmer for 10–15 minutes, season with salt and cumin

Serve hot over steamed rice or sip as a standalone broth on chilly days.

4. Flavor Tips and Regional Variations

• Add black-eyed peas or soybeans for a protein boost

• Some versions include smoked meat for added depth

• Adjust chili to taste—spicy versions are popular in eastern Nepal

• Finish with fresh cilantro or a squeeze of lemon for brightness