Pau quaa is a Newari delicacy made with lapsi (Hog Plum). It is sweet and sour soupy dish eaten during festivals.
- Lapsi (hog plum): 800g
- Fenugreek seeds: 1/2 tsp
- Dried red chili: 3
- Cumin seeds: 1/2 tsp
- Garlic Ginger paste: 1 tsp
- Turmeric powder: 1/4 tsp
- Salt: 1tsp
- Red chili powder: 1/2 tsp
- Sugar: 5 tbsp
- Cardamom: 3
- Cloves: 3
- Oil: 2 tbsp
- Water: 2 cup
- Peel off the shell of lapsi and collect in a bowl.
- Place the shells in a blender along with water and blend until it becomes smooth liquid.
- Heat up oil in a pot and toast fenugreek seeds until brown add cumin seeds and dried red chili.
- When fenugreek seeds turn black, add garlic ginger paste, turmeric powder and stir.
- Add the lapsi liquid and cook for about a minute.
- Add salt, red chili powder, sugar, crushed cloves and cardamom and keep stirring.
- Add about 2 cups of hot water and cook for about 5 minutes on medium heat and the pau qua is ready.
- Serve cold.