Jwano ko Jhol (ज्वानोको झोल (Jwānoko jhol))
Overview
Jwano ko jhol is a Nepali soup flavoured with jwano, the small aromatic ajwain seed, also called carom. The seeds are fried in ghee until they crackle, with garlic, ginger and sometimes cumin and a dried chilli, then a spoonful of rice or wheat flour is stirred in and toasted. Turmeric and salt are added, followed by hot water, and the soup is simmered and whisked until it thickens slightly. It has a strong, warming, thyme-like aroma. Some families add pieces of chicken or goat, or soaked mixed beans, and it is drunk hot from a bowl or poured over rice.
History
Jwano ko jhol is above all the soup of the sutkeri, the new mother, in Nepali households. For weeks after childbirth she is given it every day, because ajwain and ghee are believed to warm the body, aid digestion and help the production of milk. It is also a family remedy for colds, coughs and upset stomachs, and in the cold months many households make it simply as a warming drink.
Main ingredients
Ajwain seeds, ghee, garlic, ginger, turmeric, rice flour. The soup is built on ajwain and ghee broth and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Rice soups · More soups from Nepal
Recipe
Method
- 1
Heat the ghee and fry the ajwain seeds until they crackle.
- 21 min
Add the garlic and ginger and fry for 1 minute.
- 31 min
Stir in the flour and turmeric and toast for 1 minute.
- 48 min
Whisk in the hot water and salt and simmer for 8 minutes, until slightly thick.
- 5
Serve hot in bowls or with rice.
- ✓
Serve. About 20 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
