Chhurpi Curry
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Chhurpi Curry is a magnificent and unique specialty from the high altitudes of Sikkim and Arunachal Pradesh. Chhurpi is a traditional fermented cheese made from cow or yak milk, prized for its sharp, tangy, and deeply savory flavor. In this curry, we cook the soft chhurpi with local vegetables like Ningro (fiddlehead ferns) or simple onions and tomatoes to create a rich, pungent gravy. It is a symbol of mountain resilience, providing warmth and nutrition during harsh Himalayan winters. The taste is unlike any other cheese dish—funky, creamy, and incredibly addictive. It is an honest and high-quality representation of the unique dairy heritage of the Northeast hills.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great Chhurpi curry is slow cooking; let the cheese break down naturally into the gravy for maximum flavor.
- Always use soft chhurpi for this recipe; hard chhurpi is better suited for chewing as a snack.
- The smell of chhurpi is strong and 'funky'—this is normal and is the magnifique characteristic of this fermented mountain delicacy.
Nutritional Information(Per 200ml)
290 kcal
18g
22g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.