If you watch a Thakali set being served, you may see a small ladle of golden liquid poured over the rice. That is ghee, and it is one of the reasons the meal tastes so complete.
What is ghee?
Ghee is clarified butter. Butter is heated slowly until the water evaporates and the milk solids separate and lightly brown. The clear golden fat is strained off. The result keeps for a long time without refrigeration and has a nutty, toasty flavour that plain butter does not.
Ghee in the Nepali kitchen
Ghee has been used in Nepal for centuries, for cooking, for religious offerings and for special meals. In mountain regions, where cattle and yaks were kept, butter and ghee were important sources of energy through the cold months.
Why it goes on the rice
Flavour
Hot rice absorbs ghee immediately. It turns plain rice into something rich and fragrant.
Balance
A Thakali set has sour, spicy and bitter elements like achar, gundruk and saag. Ghee softens them and brings the plate together.
Carrying spice
Fat carries flavour. The jimbu and spices in the dal and curry spread through the rice when ghee is there to carry them.
How much is enough?
A spoon or two is plenty. Ghee should coat the rice lightly, not pool on the plate.
Ghee and tempering
Ghee is also the fat of choice for tempering. Spices or herbs like jimbu are fried in hot ghee for a few seconds and poured over the dal. Read how that works in our piece on jimbu.
House-made ghee at Thulo Thakali
Ghee comes with every Thakali set. If you prefer your rice without it, or you avoid dairy, just tell us when you order.
