Chui jhal (চুই ঝাল) or choi jhal (চই ঝাল) (jhal means spicy) is a spice that culinary professionals call to as the South Asian horseradish. Chui is most commonly found in Bangladesh’s Khulna district, but it’s also found in Jessore, Bagerhat, and Satkhira.
The taste is similar to horseradish with a pungently fiery, fragrant lemony flavor. It is a rather expensive spice nowadays due to its rarity. Chui Jhal is mostly used to enhance flavor. It increases the heat and spiciness of the cuisine.
This flowering vine, also known botanically as Piper chaba or Piper retrofractum, is a member of the Piperaceae family and in profusion in the West Bengal, Tripura, Bangladesh’s south-western regions, Malaysia, Indonesia, Singapore, and Sri Lanka. Now a days it is getting forgotten and became the “forgotten fire” in Bengali and Indian food.
The nicest part about chui is that even if only a small amount is added, the sticks soften throughout the cooking process, and sucking on its juices provides you the kick you’re looking for. Unlike spicy chillies, however, the chui heat is only there for a short time.
Chui contains a wide range of therapeutic characteristics. Chui aids in the management of hypertension, inflammation, immunology, and anti-carcinogenic action.
Beef Chui Jhal
- 1 kg Beef
- 250 gm Chui jhal
- 1 cup Onion sliced
- 2 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp Cumin paste
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp Coriander powder
- Salt to taste
- 1/2 tsp Nutmeg powder
- 1/2 tsp Mace powder
- 1/2 cup Oil
- 2-3 pcs Bay leaves
- 2-1 pcs Cinnamon
- 3-4 pcs Cardamom
- 10-12 pcs Black pepper
- 3-4 pcs Cloves
- 3-4 pcs Dried chilies
- 4-5 pcs Garlic medium
- 3 cups Water hot
- 1 tsp Cumin powder
Take a stem/twig/root of Chui. Peel the skin.
Cut them into pieces around 1 1/2-inch long. Wash them properly.
Turn off the stove. In a pan take beef (cleaned). The beef pcs should be slightly larger than usual.
Add onion slices, ginger paste, garlic paste, cumin paste, turmeric powder, red chili powder, coriander powder, salt, nutmeg powder, mace powder, oil, bay leaves, cinnamon, cardamom, black pepper, and cloves.
Mix well using the hand. The beef should be mixed with masala very well. The better the mixing, the better the taste. Add water (a little), washing the spices.
Close the lid and turn on the stove. Cook for 15 minutes (medium heat). Stir occasionally.
Add dried chilies. Give a stir. Cook for 15 minutes (medium heat). Stir occasionally.
When oil separates, add chui pcs. Give a stir.
Add whole garlic. Do not cut all the garlic roots. put a layer of the peel on the garlic. Give a stir. Cook for 5 minutes (medium heat).
Add 3 cups of hot water. Close the lid. Cook for 40 minutes (medium-low heat). Stir occasionally.
Add cumin powder. Give a good mix. Cook for another 10 minutes (low heat).
When oil separates, the beef chui jhal is ready to serve.
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