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Choila (छोइला)

About Choila (छोइला)

Choila is a traditional Newari dish from Nepal, particularly popular in the Kathmandu Valley. It typically features grilled or roasted marinated meat, often buffalo, that's been spiced and tempered with oil. It's known for its bold, smoky, and spicy flavors and is a staple in Newari cuisine, often served as an appetizer or side dish.

Picture of Choila

History

Choila's history is deeply intertwined with the Newari community of Nepal, who are indigenous to the Kathmandu Valley. The dish originated as a method to preserve meat, which was roasted and then seasoned with spices and oil. Over time, it evolved from a simple preservation technique into a flavorful and significant part of Newari culinary heritage. Traditionally, Choila was prepared during community feasts and religious occasions and was considered a festive and flavorful treat. As its popularity grew beyond the Newari community, variations and adaptations emerged, using different types of meat (such as chicken or goat) and seasonings. The basic technique of roasting or grilling meat and then tempering it with spices has remained the core of this preparation for centuries.

Fact 1

Choila is a popular item at Newari feasts and celebrations.

How to prepare?

Buffalo meat - 500g, cut into cubesGinger paste - 1 tbspGarlic paste - 1 tbspTurmeric powder - 1/2 tspChili powder - 1 tsp (or to taste)Salt - 1 tsp (or to taste)Cumin powder - 1/2 tspCoriander powder - 1/2 tspMustard oil - 3-4 tbspFenugreek seeds - 1/4 tspDried red chilies - 2-3 (broken into pieces)Chopped onion - 1/2 cupChopped green cilantro - 2 tbsp (for garnish)Lemon/Lime - 1/2 (juice)

Learn step by step to prepare Choila

  • 1
    Marinate the buffalo meat with ginger paste, garlic paste, turmeric powder, chili powder, salt, cumin powder, and coriander powder. Mix well and let it marinate for at least 2-3 hours or overnight in the refrigerator.
  • 2
    Grill or roast the marinated meat over a medium-high heat until it is cooked and has a nice char on the outside. You can also pan-fry it in a little oil.
  • 3
    Heat mustard oil in a separate pan or wok.
  • 4
    Add fenugreek seeds and dried red chilies. When they splutter, add the chopped onions and saute until golden brown.
  • 5
    Add the cooked meat to the pan with the tempered spices. Stir well and cook for a few more minutes.
  • 6
    Squeeze some lemon or lime juice over the choila.
  • 7
    Garnish with fresh chopped cilantro.
  • 8
    Serve hot as an appetizer or side dish, often with beaten rice (chiura).
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