Tag Archives: Gundruk

Dakshinkali Temple

Dakshinkali Temple is located 22 kilometres outside Kathmandu and the last time when I was in Nepal, I went there with my parents.

Dakshinkali Temple is one of the most famous and popular Hindu shrines dedicated to Goddess Kali, “The Black One”. Scowling and emaciated, with protruding tongue and red eyes, decked with a necklace of skulls, Kali is just another form of the great goddess Durga. Kali is believed to be extremely powerful and accomplished. In Hindus holy Vedas and Purans, it is written that she has a blue body with three eyes, each eye is made up of the Sun, the Moon and fire respectively.

The drive from our place to the temple was very scenic once we crossed the ring road area. The roads were windy but I loved the view of old houses and wide green fields.

Legend has it that Daksinkali came into existence after goddess Kali herself appeared in the dream of a Malla king, the ruler of 14th century Nepal. Goddess Kali then commanded the king to build a temple dedicated to her in a very unknown and strange place. As the command was about to be followed, a person said that he already had a stone image of the goddess kali in the same place where the goddess  commanded the king to build the temple. The idol was then left open to the elements as she had commanded and over her head a gilded canopy was erected with four golden serpents. Also images of lord Ganesh, seven Asthamatrikas and a stone Bhairav were erected near her image.

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Dakshinkali temple is of great importance among those who need her blessing and also among the blessed ones. There is a strong belief in the ability of the goddess to make wishes come true.

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To satisfy the blood-lust of the goddess, pilgrims take a menagerie of chickens, ducks, goats, sheep, pigs and even the occasional buffalo up the path to the temple to be beheaded and transformed into cuts of meat by the temple priests, who are also skilled butchers.

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We went there on the weekdays so it was not busy. It took us 10 minutes for our puja and from there we went to another temple on the top of the hill which is called the Mata temple.

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After puja, we went to one of the local restaurants and had tea and freshly prepared sel, jeri, and malpuwa. Just writing about it, I am salivating as it was really good.

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After that my mum did a quick shopping at the local market there as they were selling gundruk, kafal and other items.

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On the way back home, we also stopped at the Sheka Narayan.

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There is temple on the top and a pond filled with crystal clear water. The pond has different types of fishes swimming around. There was a guy selling a bag of bread to feed the fish. It was a really nice and quiet place compared to Dakshinkali Temple.

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Every time I visit places like this, I feel really happy to see all the old Nepali architecture and idols of god which has been preserved from ages past. If you are in Kathmandu, it is a nice place to go for a day trip.

Take care,

M from nepaliaustralian

XOXO

Gundruk Aloo Bhatmas Curry

Gundruk is fermented green vegetables like mustard, turnip, radish, cauliflower leaves or any green leaves like spinach (Saag). It is one of the famous foods in Nepal. It can be made as a curry or as achar. It has a characteristic sour taste and gives an acidic and cured smell. It is Brownish Black in colour.

Gundruk is one of the most popular vegetarian dishes in Nepal. In Nepal you can buy it or you can make your own. If you are interested in making Gundruk, please click here for the steps . It is really easy.

The gundruk in this recipe was made by my cousin K didi in Sydney but we can also buy Gundruk in Nepali grocery stores these days.

It is served as a side dish but it can be made into an appetiser as a soup. Gundruk is an important source of minerals particularly during the off-season and green vegetables are not  available in rural areas when the diet consists of mostly starchy tubers and maize which tend to be low in minerals.

Today I am sharing the recipe for Gundruk with potatoes and soybean curry.

Ingredients

  • Gundruk (2 fist full)
  • 4 potatoes
  • 2 tomatoes chopped
  • 100 gm. of soybeans
  • 5 cloves of fresh garlic
  • 6 tablespoons of oil
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon chilli powder
  • Salt to taste

Steps

  • Peel potatoes and cut into 1 inch cubes.

  • Heat 1 table spoon oil on a pan and fry the soybean.

  • When it is soft take it out of the pan and keep it aside.
  • Peel fresh garlic and use pestle and mortal to crush them. If you don’t have fresh garlic, use 1 tablespoon of garlic paste.

  • In a pan, heat 1 table spoon of oil and fry the gundruk.

  • It will take only a few seconds for it to be cooked. Take it out of pan and keep it aside.
  • In a pot, heat remaining oil. Add dried chilli.

  • Add crushed garlic and potatoes with turmeric powder and salt.

  • Fry it for a while and then add chopped tomatoes, cumin, coriander and chili powder.

  • Fry it for a while. If potatoes start sticking to the pot, add a small quantity of water and keep frying for 5 minutes.

  • Now add 2 cups of water into the pot and cover it with the lid. Let it cook for 5 more minutes.

  • Now add the fried soybeans and gundruk into the pot and mix it well.

  • Remove the pot from the stove. Take some potatoes out of the pot and smash it and put it back into the pot. This will thicken the gravy.

  • Server with rice. Yummy!

You may also like :

*Aloo dum *Aloo ko achar *Aloo chop