Kachila is a weird Newari Dish. It’s among those dishes that makes you wonder whether it is safe to eat or not. Why you may ask? Well, it is because this traditional and classic Newari Dish is basically minced Raw Meat that is mixed with spices. That is if you consider the traditional way of preparing this dish.
In modern times, this dish that is prepared in a traditional way has become a delicacy as it is somewhat rare to find. This because as people became aware of the dangers prepared by raw meat, they began to blanch the meat before adding in the spices. Although this does makes this dish safer to consume, it also destroys the traditional taste and texture. In here, we will be giving out the recipe for making the Kachila, the Traditional way – without blanching.
Blanching is a process in cooking where a food is dipped in hot boiling water for a few seconds and taking it out. This method is most effective when used in finely chopped foods.
Ingridents for Kachila
- 200 grams of minced meat
- 20 grams fenugreek seed
- 20 milileter mustard oil
- 50 grams chopped spring garlic
- 5 grams coriander leaves
- 1 dry red chili
- Salt to taste
- Chili powder to taste
This recipe is for a serving of 4 portion with each portion having 50 grams of meat
To make a Kachila, all you have to do is mince some meat and add some spices. That’s all you have to do. No cooking and no waiting for the dish to cool down before eating. The only thing that takes time while making this dish is heating up the pan for tadhka and mincing meat which if you have a powerful grinder, won’t take long.
Total Time 20 minutes
Step 1 Mince the meat and prepare the spices
– Grind or mince the meat into fine pieces
– Add chopped spring garlic, coriander leaves, dry red chili, salt, and chili powder to it.
– Mix the ingredients thoroughly
Step 2 Add the Tadhka
-Heat a pan and add oil to it.
– When the oil is heated, add fenugreek seed.
– Char the fenugreek
– Add turmeric powder to it and immediately pour it over the meat mixture.
Step 3 Garnish and Serve
– Garnish it with coriander and little spring garlic.
– Serve on a cold plate.
Before we go
There are some foods that taste the best if served on a plate within a certain temperature range. This is because the taste of the food changes depending on temperature. To maintain the optimum taste of a dish for a long period of time, the temperature of the material in which the food is served matters.
Along with this, do note that regardless of how tasty this kachila is, you still have to be careful to not overindulge in this meaty delicacy. The name of this dish is made from Kachiu Laa which literally means raw meat. It has all the risks that come with eating any form of raw meat. This is the reason why each portion of this kachilais so low i.e 50 grams as per this recipe.