Nepali Sisnu ko Tarkari (Stinging Nettle Curry)

"Cook traditional Nepali Sisnu ko Tarkari—nutritious stinging nettle curry with garlic, spices, and ghee. A rustic, healing dish from the Himalayan foothills."

Sisnu ko Tarkari 

A traditional recipe-Sisnu, or stinging nettle, is a highly nutritious green that has been an integral part of Nepalese cuisine for generations. Packed with vitamins, minerals, and medicinal properties, this earthy dish offers a unique flavour while providing a powerhouse of health benefits. Though raw nettle can cause skin irritation, cooking neutralises its sting, allowing you to enjoy its wholesome goodness.

Main Ingredients Nepali Sisnu ko Tarkari:

• 2 cups fresh Sisnu (stinging nettle leaves) – washed carefully

• 2 tbsp mustard oil – enhances the authentic flavour

• 2 spoon of corn floor

  

  Sisnu Leaves/ Stinging Nettle leaves

• 1 tsp cumin seeds – aromatic base

• 1 onion, finely chopped – adds depth

• 2 garlic cloves, minced – rich flavour profile

• 1-inch piece ginger, grated – enhances warmth

• 1 tomato, chopped – brings natural sweetness

• 1 tsp turmeric powder – vibrant colour & health benefits

• 1 tsp salt – adjust to taste

• 1 tsp red chilli powder (optional) – for heat

• 2 cups water – for simmering

• Timur pepper, is called Sichuan pepper (optional)

Step-by-Step Cooking Instructions:

Step 1: Preparing Stinging Nettle Leaves

• Use Tong or gloves to wash the Sisnu leaves thoroughly in running water.

• Blanch them in boiling water for 2-3 minutes to neutralise the sting.

• Drain the leaves and set them aside.

Step 2: Creating a Thick Base with Corn Flour

• In a separate pot, bring 2 cups of water to a boil.

  

  Boiling Leaves

• Add 2 tbsp of corn flour, whisking continuously to prevent lumps.

• Let it boil for 2-3 minutes until it slightly thickens.

Step 3: Cooking the Aromatic Spice Base

• Heat mustard oil in a pan over medium heat.

• Add cumin seeds and let them sizzle for a few seconds.

• Stir in chopped onions, garlic, and ginger, sautéing until fragrant.

Step 4: Adding Tomatoes & Spices

• Add chopped tomatoes and cook until they soften.

• Sprinkle turmeric powder, salt, and red chilli powder (optional).

• Stir well, allowing the spices to blend seamlessly.

Step 5: Combining Corn Flour Mixture & Sisnu Leaves

• Pour the corn flour mixture into the pan with the spice base.

• Stir well to ensure a smooth consistency.

• Drop the blanched Sisnu leaves into the pot and mix gently.

Step 6: Simmering the Curry

• Reduce the heat to low and boil the mixture for 20-30 minutes.

• Stir occasionally to ensure even cooking.

• The curry should thicken and take on a rich texture.

Step 7: Garnishing & Serving

• Sprinkle green chilli and chopped green coriander over the curry before serving.

• Serve hot with steamed rice, dhido, or your preferred side.

Why Sisnu is a Super food?

•  Rich in Iron & Calcium: Strengthens bones & improves circulation.
   Packed with Antioxidants: Supports immunity & reduces inflammation.
   Aids Digestion: Contains fibre for gut health.
   Boosts Energy Levels: Loaded with essential vitamins.
  
•  Packed with Antioxidants: Supports immunity & reduces inflammation.
•  Aids Digestion: Contains fibre for gut health.
•  Boosts Energy Levels: Loaded with essential vitamins.
•  Packed with Antioxidants: Supports immunity & reduces inflammation.
•  Aids Digestion: Contains fibre for gut health.
•  Boosts Energy Levels: Loaded with essential vitamins.

Sisnu Curry

Tips for the Best Sisnu ko Tarkari

• Use fresh young Sisnu leaves for a tender texture.
  Adjust spice levels according to your preference.
• Adjust spice levels according to your preference.
• Blend for a smooth, soup-like consistency if desired.
• Pair with Dhido for an authentic Nepalese meal.

"Sisnu ko Tarkari is a wholesome Nepali curry made from stinging nettle leaves, simmered with garlic, spices, and a touch of ghee. Known for its earthy flavor and health benefits, it’s a cherished dish in the Himalayan region.