Choyela is being popular among all people. There are two types of choyela; haku choyela (roasted choyela) and mana choyela (boiled choyela). In the ancient period, only Newari people used to take choyela as their delicacy. It is made up of buffalo meat. I too belong to a Newar family so I love having lots of choyela since my childhood. We have to celebrate guthi bhoj (guthi feast) once a year, and choyela is one of the most important food items in those feasts.
weight:bold;”>Do you want to how know to make choyela?
Today I am going to give the recipe of making choyela so that you can try and make it at your own home and taste what we Newars have as out one of the best delicacy.
First of all, you need the basic ingredient, buff meat, salt, red chili powder, garlic paste, ginger paste, jeera powder, methi, some mustard oil, and green dhania. Second, boil the buffalo meat for half an hour then cut it into small pieces and put some salt and chili powder according to your taste. You can put some jeera powder, garlic paste, ginger paste, and mash it for few minutes. Heat the mustard oil and put some methi over the oil. When the methi changes its color from brown to black, you can put the oil including methi into the choyela. Put some dhania for decoration and taste in the choyela, and then your choyela is ready to eat.