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Grocery/Dals & Beans

Sano Kerau, Small Peas, Nepali Kerau 1KG

Small Green Peas Kerau are dried, small, round, green seeds of the vegetable Pisum sativum. Green peas are generally harvested during the early summer. It is one of the most popular native food of Nepal.
Brand: Ambika
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Green peas are indeed a versatile and widely used ingredient in many cuisines around the world, including Nepalese cuisine. Here are some additional details about green peas in Nepal:
Cultivation: Green peas are commonly cultivated in Nepal, and they are often grown in home gardens as well as on a larger scale in agricultural fields. The peas are typically planted during the winter season and harvested in early summer.
Versatility: Green peas are a staple ingredient in Nepali cooking and are used in a variety of dishes. They can be included in curries, stir-fries, soups, and even used as a filling for momo (dumplings).
Nutritional Value: Green peas are a good source of essential nutrients. They are rich in vitamins, particularly vitamin K and vitamin C, and are a good source of dietary fiber. They also provide important minerals like iron and manganese.
Traditional Dishes: In Nepali cuisine, green peas are often used in traditional dishes like "Kerau Tarkari," which is a curry made with green peas and various spices. This dish is typically served with rice or roti (flatbread).
Seasonal Availability: The availability of fresh green peas is seasonal, mainly during the early summer months when they are in peak harvest. However, dried green peas (Kerau) are available year-round and can be used in recipes when fresh peas are not in season.
Storage: Dried green peas have a longer shelf life compared to fresh peas. They can be stored in a cool, dry place for an extended period and rehydrated before use in recipes.
Cultural Significance: Green peas hold cultural significance in Nepali cuisine and are often incorporated into festive and celebratory meals.

Nepal's cuisine is known for its use of fresh, locally sourced ingredients, and green peas (Kerau) are no exception. They add flavor, texture, and nutrition to a wide range of dishes, making them an integral part of Nepali culinary traditions.

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