Dried fermented gundruk rehydrated and dressed with mustard oil, green chilli and lemon — the sharp, sour everyday condiment of Sikkim eaten alongside every meal.
Ingredients
1/2 cup gundruk (dried fermented leafy greens — available at Nepali and Northeast Indian stores; the dried form of naturally fermented mustard or radish greens)
2 green chillies — very finely chopped
1 small onion — very finely chopped
1 tbsp mustard oil
1 tsp lemon juice
1/4 tsp turmeric
Salt to taste
2 tbsp fresh coriander
Method
Soak the dried gundruk in 1 cup warm water for 15 to 20 minutes until fully rehydrated and softened.
The soaking water will be deeply sour — taste a little.
Drain and squeeze firmly to remove all excess water.
Finely chop the rehydrated gundruk.
In a bowl combine the chopped gundruk with very finely chopped green chillies, finely chopped onion, mustard oil, lemon juice and turmeric.
Mix well. The gundruk is already sour from fermentation — the lemon juice adds brightness rather than sourness.
Taste before adding salt — gundruk is already quite salty from the fermentation process.
Add fresh coriander. Mix.
Serve immediately as a condiment alongside rice, dal, and any main preparation.
Gundruk ko achar is the everyday table condiment of Sikkimese Nepali households.