If you are a foodie with a penchant for unexpected yet delicious flavor combinations, Suntala Sadheko will win your heart in no time. This bright and savory chaat dish hails from the hilly regions of Nepal and combines an unexpected mix of ingredients that will make your taste buds dance. The star of the dish? A humble orange transformed into something irresistible.
Suntala Sadheko, or Nepali Orange Chaat, is a favorite winter drink and one of the most exciting aspects of this delicious orange chaat is how its flavor unfolds with every bite. First, you’ll experience the sweetness of the orange, followed by the richness of the smooth roof, creating a creamy texture that contrasts beautifully with the bright citrus flavor. But once you get into that harmony, the dish surprises you with a burst of spice—cumin, green chilies, and a hint of fat cut through the sweetness in a way that makes you want to enjoy this dish. The finishing touch is fenugreek seeds, which add an earthy crunch and subtle bitterness that rounds out the dish perfectly.
In Nepal, Suntala Sadheko is usually enjoyed during the colder months when fresh citrus fruits such as tangerines, pomelo and sweet oranges are abundant. This is an easy snack to make, but feels like a special treat every time. Although the preparation is simple, there is an art to perfecting this dish. One key tip is to be careful with mustard oil. If the spices are overheated, they can burn, disrupting the delicate flavor balance of the dish. But with a little care and choosing the right ingredients, you can recreate this delicious chaat at home and enjoy the taste of Nepal in every bite. Here’s how to do it:
Ingredients: 3 oranges, 5 cloves of garlic, 3 green chili peppers, a pinch of black rock salt, 2 tbsp. cottage cheese (yogurt), 1 tsp. mustard oil, a pinch of fenugreek seeds (methi), sugar to taste, salt to taste
recipe: Start by washing and peeling the oranges, then carefully remove the pulp from the fruit. Peel the garlic and remove the stalks from the green chilies. Mince the garlic and chili pepper with a pinch of salt, then mix this paste with the orange pulp. Add some rock salt and sugar to taste, adjusting as needed. In a small pan, heat the mustard oil and toast the fenugreek seeds until they release their aroma, taking care not to burn them. Pour the tempered oil over the pickled orange mixture and mix well. Finally, stir in the cottage cheese to add a creamy, tangy contrast to the dish. Serve immediately and enjoy the flavor explosion!
The next time you want something bold and unexpected, make Suntala Sadheko. This could be your new favorite way to enjoy oranges!
