Newari-style Chhoila is a traditional, flavorful dish from the Newar community of Nepal. Traditionally, it is made from grilled or smoked meat, spiced heavily, and often served during special occasions. Here's how you can prepare it:
Ingredients:
- Buffalo meat 500 gm
- Garlic 8-10 cloves
- Ginger 2-inch piece
- Green chilies 3-4, adjust to taste
- Mustard oil 3-4 tablespoons
- Fenugreek seeds 1 teaspoon
- Turmeric powder ½ teaspoon
- Cumin powder 1 teaspoon
- Coriander powder: 1 teaspoon
- Red chili powder: 1 teaspoon (optional)
- Timur (Sichuan pepper): 1 teaspoon, crushed
- Salt: to taste
- Lemon juice: 2-3 tablespoons
- Coriander leaves: a handful, chopped
- Onion: 1 medium, finely sliced (optional)
- Beaten rice (Chiura): for serving (optional)
Instructions:
Preparation of Meat:
- Grill/Smoke: Traditionally, the meat is grilled/smoked over an open flame or charcoal till it's well-cooked and slightly charred. This imparts a smoky flavor to the Chhoila. If you do not have an open flame, you can roast the meat in an oven or pan-sear it on high heat.
- Cut: Let the well-cooked meat, slightly charred in color, cool for a bit. Then, cut it into small, bite-sized pieces.
- Make the Spice Paste:
- Take garlic, ginger, and green chilies and make a coarse paste using a mortar and pestle or a blender.
- Mix this paste with cumin powder, coriander powder, crushed Timur, and a bit of red chili powder for added heat.
Tempering:
- Heat mustard oil in a pan to its smoking point.
- Lower the flame and add fenugreek seeds. Fry them until they are dark brown in color but not burnt in appearance.
- Add turmeric powder and immediately pour this hot oil mixture over the spice paste. Stir it well so that all the flavors mix well.
Mixing:
- In a large mixing bowl, mix together the grilled meat pieces with the spice mixture.
- Add salt to taste and squeeze some lemon juice over it, then mix everything properly so that the meat is well-coated with the spices. Optional, add sliced onions and chopped, fresh coriander leaves to give it that extra bit of crunch and freshness. Resting: Allow the Chhoila to rest for 15-20 minutes so that the meat gets to soak in the flavors of the spices.
Serving:
This is customarily taken up with a scoop of beaten rice, or Chiura, and a wedge of lemon on the side. It can also be enjoyed as an appetizer or side dish with your meal.
Tips:
- Variations: Chhoila can be made with boiled meat for a softer texture and is called "Mana Chhoila."
- Heat: Adjust the amount of green chilies and red chili powder according to taste.
- Timur: The Sichuan pepper, or Timur, gives Chhoila its characteristic numbing heat, so do not forget this ingredient.
Enjoy your Newari-style Chhoila!