Nepali Jwano Ko Jhol (Nepali Carom Seed Soup) is a nourishing, broth(y) soup beneficial for indigestion, cough/cold, and postpartum healing.
The highly fragrant, almost pungent flavor of jwano (ajwain in Hindi, carom seed or Bishops weed) transport me back to my childhood. Whether you are down with a cold/cough/upset stomach or feeling unwell, jwano ko jhol was always the remedy…and this still hold true some thirty years later.
Nepali Jwano Ko Jhol (Nepali Carom Seed Soup) is made with a few ingredients, with a hero ingredient “jwano”. Jwano (ajwain, carom seed, Bishops weed) contain the compounds such as thymol which helps
with digestion through facilitating the release of stomach acid & bile
relieve bloating and gas
posses diuretic & anti-inflammatory properties
In Nepal, a lot of new mothers are given Nepali Jwano Ko Jhol (Nepali Carom Seed Soup) to improve milk production in breastfeeding mothers, help relieve digestive issues, and strengthen the uterus walls.
I often make Nepali Jwano Ko Jhol (Nepali Carom Seed Soup) for days when I am feeling under the weather, dealing with digestive issues, or need something nourishing to sip throughout the day. You can also take a small pinch of jwano and chew on it or add hot water to make tea to get some digestive relief.
The recipe for Nepali Jwano Ko Jhol (Nepali Carom Seed Soup) here serves 2 but feel free to adjust the quantity as needed. I always make 2-3 servings ahead of time as this soup reheats really well. Jwano/Carom/Ajwain is easily available at most Indian grocery stores and a small bag will last you a long time.
For 2 servings
Nepali Jwano Ko Jhol (Nepali Carom Seed Soup)
Ingredients 2 teaspoon ghee/oil 1/2 teaspoon jwano/ajwain seed 1 large clove garlic, minced 1/4 teaspoon turmeric powder 2 cups water 1 tablespoon rice flour salt to taste
In a small sauce pan, melt ghee over medium heat. Sautee jwano for 1-2 minutes until toasty and releases its aroma. Add garlic to the pan along with turmeric and salt to taste. Stir everything well.
Add water to the pan and slowly add rice flour, whisking everything constantly so it doesn’t form a lump. Let the water come to a gentle boil until soup is slightly thickened. Season to taste then turn off the heat.
Ladle the soup Nepali Jwano Ko Jhol (Nepali Carom Seed Soup) into a cup or bowl. Serve it hot.
**Leftover Nepali Jwano Ko Jhol (Nepali Carom Seed Soup) can be stored in an airtight container in the fridge and reheated as needed.
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