Gundruk, Sinki, Masaura, and Tama Making process in Nepal

Gundruk, Sinki, Masaura, and Tama Making process in Nepal
Following are the popular Nepali vegetables fermented. Learn the process of making them from the steps provided
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Gundruk

To make Gundruk, a traditional Nepali fermented vegetable, you can follow these steps:
  1. Collection and Cleaning:
    • Collect fresh green leafy vegetables like mustard greens or spinach.
    • Thoroughly wash the leaves to remove any dirt and impurities.
  2. Chopping:
    • Chop the cleaned leaves into small, uniform pieces to aid in the fermentation process and allow for easy handling and drying later on.
  3. Fermentation:
    • Pack the chopped greens tightly in a container, traditionally made of clay or airtight jars.
    • Cover the container and keep it in a warm place for about 2-3 days to ferment.
  4. Drying:
    • After the fermentation process, spread the wet gundruk out in a tray made of bamboo and let it dry under the sun for a couple of days until the leaves become firm and crisp.
By following these steps, you can make Gundruk at home, a staple in Nepali cuisine known for its tangy flavor and cultural significance.



Masaura

The process for making Masaura involves the following steps:
  1. Ingredients:
    • Black lentils (maas)
    • Taro leaves or young taro steam-leaves (Karkalo–Gaavaa)
    • Asafetida (hing)
    • Ghee or clarified butter
  2. Preparation:
    • Soak the black lentils overnight and wash them properly to remove the cover.
    • Grind the lentils into a thick paste using a blender or traditional Nepali crusher.
    • Add a pinch of asafetida (hing) to the paste and mix thoroughly.
  3. Shaping and Drying:
    • Coat the upper base of a tray with ghee and shape the paste into balls, placing them at a distance from each other.
    • Place the tray under the sun for drying until the Masauras are completely dry, which usually takes about two days.
  4. Variations:
    • You can enhance the taste of Masaura by adding grated cauliflower, radish, cabbage, taro, or kubhindo to the paste.
By following these steps, you can make Masaura, a fermented sun-dried vegetable balls commonly used in Nepali cuisine, at home.




Sinki
To make Sinki, a traditional Nepali fermented vegetable, in Nepal, you can follow these steps:
  1. Preparation of Radish:
    • Allow the radishes to wilt for a few days.
    • Cut off the leafy tops and shred the radish tap-root sections using a dhiki if processing a large amount1.
  2. Fermentation Process:
    • Dig a hole and line it with bamboo and straw after building a small fire at the bottom to warm it up.
    • Place the shredded radishes in the hole and press them down firmly with vegetation, boards, rocks, and mud to create an airtight barrier.
    • Let the radishes ferment for 20 to 30 days through lactic acid fermentation before drying them in the sun1.
  3. Consumption:
    • To make a simple Sinki soup, soak the fermented radishes in water for about 10 minutes. Saute chopped vegetables like onion, tomato, and chili peppers in oil with strained radish slivers, adding salt and turmeric powder. Cook all ingredients until tender and serve with white rice1.
  4. Making Sinki Pickle:
    • Instead of drying the fermented radishes, mix them directly with spices to prepare a pickle. Bottle the mixture for consumption as a tangy side dish1.
By following these steps, you can make Sinki at home in Nepal, enjoying this flavorful fermented vegetable in various dishes like Sinki soup or as a zesty pickle.




Tama

In a traditional Nepali village, Tama, a famous Nepali cuisine made from bamboo shoots, is prepared through a process that involves the following steps:

  1. Harvesting and Processing Bamboo Shoots:
    • Bamboo shoots are harvested from the forest or bamboo groves.
    • The outer layers of the bamboo shoots are peeled off to reveal the tender inner part.
  2. Cleaning and Cutting:
    • The bamboo shoots are thoroughly cleaned to remove any dirt or impurities.
    • They are then cut into small pieces or slices for cooking.
  3. Fermentation:
    • The cleaned and cut bamboo shoots are fermented using traditional methods that may involve natural fermentation processes.
    • Fermentation is crucial for developing the unique flavor of Tama.
  4. Cooking Tama:
    • Once the bamboo shoots are fermented, they are cooked in various dishes like curry or pickles.
    • Tama is often used in soups, curries, and pickles in Nepali cuisine.

In a traditional Nepali village, the process of making Tama involves harvesting fresh bamboo shoots, cleaning them, fermenting them using age-old techniques, and then incorporating them into various dishes as a staple ingredient in Nepali cuisine.

We hope you learnt the process well. Now you can prepare them and sell Gundruk, Sinki, Masaura and Tama at Sewapoint in Nepal. We belive in empowering Nepali farmers and producers.