Making Pau Kwa

Pau Kwa is one among the various traditional cuisines of the Newari community. This soup of sour plum fruit (lapsi) is one of the traditional Newari cuisine prepared mostly in the Newari households and is still unknown to many. The sour plum fruit or the lapsi, however, is a popular fruit used especially for making pickles.

Rich in culinary assests, Newari community is popular for its wide range of variety in cuisines and also for the unique cuisines with varied taste. The process of making Pau Kwa or the sour plum soup is given below:

pau kwa


20 pieces sour plum fruit (lapsi)

5 gm fenugreek seed (methi)

Salt to taste

5 gm black salt

5 gm chili powder

1.5 lts water

15 ml vegetable oil


First of all, put half liters of water to boil and add the sour plum to it. Boil it until the plum breaks in water. After that, take it out, mash the fruit removing the seeds inside and cook it in the remaining water along with salt, black salt and chili powder. When the mixture is boiled, heat a pan and add oil to it. When oil is heated, splatter the fenugreek seed until it turns black in color. After that, pour it in the soup. You can also garnish it with chopped coriander leaves. Your Pau Kwa is ready to be served. The lapsi fruit gives it a kind of sour tangy taste exciting your taste buds.