Pictured above: Sundi Khole/Stew
This dish called सुनडी | सुन्न खोले (pictured above) in the Tamang community is heavily loaded with spices and essentially it seems to be a dish much rooted within the culinary consciousness and practices of the Tamang community. The consumption of this dish seems to relate to two scenarios: one in which the emphasis is placed solely in the post-natal care of new mothers and another that takes the view of it as a winter soup of khole. In the version introduced to me by Pasang Lama Bal, a professional chef and a native of Kavrepalanchowk, it is connected as a dish in post-natal situation. Divya Tamang, whose roots go back to Dhading and who currently works as a seamstress in Lalitpur calls it suna khole.
"In the hills where we come from it is called suna khole." she says. According to her, it may be associated and identified as a mandatory food for new mothers but it can be consumed by anyone during winter. The use of rice varies slightly in her version, as it is soaked, dried, and fried after which it is pounded. Despite this regional variation, the purpose of the dish seems to remain the same, as a food prescribed within the community for its nutritional value and to retain heat during the winter months.
The recipe described below and the accompanied photos have generously been provided by Chef Pasang Lama Bal. Having gained experiences working in Dubai and Australia, Pasang is passionate about food and in his words "as a chef I love to prepare various projects and presentation, and create new dishes staying close to the root." The recipe hasn't been altered except in places where, instead of stew I have tried to provide a nepali term of khole.
Pictured: Chef Pasang Lama Bal
Ingredients
50g white rice
15g dry masala consisting of nutmeg, clove, cardamom, mace, cumin, and coriander seeds, cinnamon stick, black pepper and long pepper.
The ratio given of cumin and coriander seed is 5g
Method to prepare the mixture
Toast the rice in a pan till it is slightly golden brown in color.
In a separate pan, toast the mixed masala separately until it starts to release aromas. Mix it together to grind into a fine powder using a mortar and pestle or blender.
Note: In a traditional Nepalese household setting a mortar and pestle made of hard stone is used.
Sundi Powder
500g of chicken with bone (chunky pieces)
2.5 tbsp of sundi powder
50g chopped onion
50g chopped tomato
1 tbsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
10g ginger and garlic paste
2g carom seeds
2 tbsp ghiu
salt/chilli powder (according to taste)
2 tbsp ghiu
salt/chilli powder (according to taste)
2 tbsp oil
1 Bay leaf
Method
Heat 2 tbsp of oil in a thick pot. Add 1 bay leaf.
Add chicken pieces and cook it until golden brown in color. Add chopped onion, ginger, garlic, and cook until it has softened and turned slightly brown. Add the chopped tomato, salt, chill, cumin, coriander, and cook until it softens.
Cover the pot with enough water and let it simmer for 10-15 mins.
In a separate pan, temper the carom seed in hot ghui and mix it to the khole/stew.
Serve it hot with steamed rice, achar, fresh onion, chill and green leafy salad.
Note: For this dish, eggs can be substituted for the meat.
A traditional Tamang meal of Sundi Stew/Khole along with rice, and accompaniment recreated by Pasang