Authentic Kumaoni Sisunak Jhol
A traditional mountain delicacy made from tender wild stinging nettles cooked with rice paste and local spices. This rustic, earthy soup offers a comforting warmth and is packed with authentic flavors from the hills of Uttarakhand.
55min
Total Time
4
Servings
Uttarakhand Pahadi
Cuisine
Recipe
1
Boil the tender nettle leaves in two cups of water for about 10-15 minutes until completely soft. Drain the excess water and let them cool.
2
Blend the boiled nettle leaves into a smooth coarse paste and set aside.
3
In a small bowl, mix the rice flour with half a cup of water to create a lump-free thin slurry.
4
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes slightly, then lower the heat.
5
Add cumin seeds, dry red chillies, and chopped garlic, allowing them to sputter and turn golden brown.
6
Add the chopped onions and sauté until translucent.
7
Stir in the turmeric powder and coriander powder, cooking for a few seconds.
8
Pour in the nettle paste and mix well with the tempering.
9
Gradually pour in the rice flour slurry while continuously stirring to prevent lumps from forming.
10
Add salt and remaining water, then simmer the soup on low heat for 15 minutes until the gravy thickens and the raw flour taste disappears.
11
Serve hot alongside steamed pahadi bhaaat or mandua roti.
Ingredients
250g tender stinging nettle leaves (sisunak), washed and cleaned wearing gloves
2 tbsp rice flour
2 tbsp mustard oil
1 tsp cumin seeds
4-5 cloves garlic, finely chopped
1 medium onion, finely chopped
2 dry red chillies
1/2 tsp turmeric powder
1 tsp coriander powder
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.