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Jhol

Jhol is curry soup. This soup is generally very thin. The literal meaning of Jhol in Nepali is liquid. Therefore, jhol can be made out of any curry - Green or dried. 

Dal is also a type of jhol. However, the jhol of dal is called dal. Jhol is generally made to eat with rice. Sometimes, it is made to drink as soup as well.  

Kinema Soup

posted Oct 13, 2012, 11:27 AM by Weall Nepali   [ updated Oct 13, 2012, 11:28 AM ]

How to make Kinema Jhol


Kinema is fermented vegetable. This soup serves for six people

Utensils

Pan
Spatula

Ingredients 

  • Kinema -250 grams 
  • Onion (chopped) - 1  
  • Tomato (sliced) - 1 large 
  • Green chilies-2
  • Turmeric powder- 1/4 Tablespoon: 
  • Salt- As per taste 

Method

Turn on the stove and heat the pan 

Add oil and heat it 

When oil is hot add chopped onions and fry it

When the onion turns golden brown add tomatoes 

Fry the tomato for 3 minutes

Now add turmeric powder and stir it well

Fry for 2 more minutes 

Now add kinema

Fry the kinema

Add salt and green chili

Fry it for 5 minutes 

Add a little water to make thick soup 

Cook for7 more minutes

Kinema curry is ready to serve

Enjoy it with rice, roti or just enjoy it as soup!

Jwano ko Jhol

posted Aug 3, 2012, 9:27 PM by Weall Nepali   [ updated Aug 3, 2012, 9:30 PM ]

Thyme Seeds Soup

There is a tradition of giving pregnant woman to drink jwana ko jhol immediately after she gives birth to a child. It is believed this soup gives you health and wellness.

It is said jwano heals the wound very fast. Thyme contains many important essential oils, which are found to have anti-septic and anti-fungal applications. Jwano is helpful to produce milk in mother to feed the child. It is good to have jwana ko jhol if you have body ache or you are having cough and cold. In winter too this soup helps you to stay warm. 

More about Thyme seeds


Thyme contains many active principles that are found to have disease preventing and health promoting properties. Thyme contains thymol, one of the important essential oils, which scientifically have been found to have antiseptic, anti-fungal characteristics. The other volatile oils in thyme include carvacolo, borneol and geraniol. Thyme has various minerals and vitamins that are essential for optimum health. 

Its also home of potassium, iron, calcium, manganese, magnesium, and selenium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. The herb is also a rich source of many important vitamins such as B-complex vitamins, beta carotene, vitamin A, vitamin K, vitamin E, vitamin C and folic acid.

How to make jwana ko jhol (Thyme seeds soup) 

Utensils 

Pan 
Bowl 
Spoon

Ingredients 

Thyme seed- 1 table spoon 
Cumin powder- a pinch
Ginger (finely crushed) - ½ table spoon
Asfatea (hing) – a pinch 
Turmeric -1/2 tea spoon
Salt as per taste
Ghee- ½ table spoon 
Water- 2 cups (usually we soak rice and use the water (chaulani))
Rice flour – ½ table spoon 

Method 

Turn on the stove and heat the pan

When the pan is hot add ghee 

As soon as ghee melts add hing, ginger and thyme seed and stir it 

Now add turmeric, cumin powder salt and rice flour, keep on stirring

After 2 minutes add water 

Let it boil for about 5 minutes 

Jwana ko jhol is ready to serve

You have to serve hot jwana ko jhol 

It tastes best with rice, fried potato and ghee!      

Kadi

posted Aug 3, 2012, 9:03 PM by Weall Nepali   [ updated Aug 3, 2012, 9:10 PM ]


How to Make Kadi

Kadi
Utensils

Pan 
bowl 
Spoon

Ingredients

Yogurt – 1 cup 
Water – 3 cups
Garbanzo Flour (Besan) – 4 table spoon
Salt –to taste
Turmeric Powder – 1/8 table spoon
Ginger – 1/2 table spoon grated
Oil – 2 table spoon 
Red chili(whole) – 1 or 2
Cumin Seeds – 1/2 table spoon
Mustard seeds – 1/2 table spoon
Fenugreek Seeds– 10 seeds
Asafoetida (Hing) – 1/8 table spoon
Curry leaves – 5
Cilantro – 1 table spoon (chopped)

Method

Take and Mix yogurt, water and chickpea flour (there should be no lumps) in a bowl

Add salt, turmeric powder, ginger and green chilies

Meanwhile turn on the stoves and heat a pan

Pour oil into the pan 

When oil is hot add thyme seed fenugreek seed mustard and cumin seed into the oil in the pan
 
Now add asafetida, curry leaves, ginger and red chili to the oil 

Pour the mixture of the bowl (first we made)in the hot oil pan
 
Turn heat to medium flame and stir the mixture continuously

Reduce flame to low after sometimes

Let this mixture boil for few minutes and take it off the stove 

Your kadi is ready to serve 

This it best soup if you like yogurt

Some people prefer boiling the mixture and adding the curry leaves at the end by boiling leaves in the hot oil and put it onto the kadi. (झानेर बनाउने) )


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