Chhurpi
Hard smoked yak cheese — yak or cow milk churned for butter, the remaining buttermilk (chhaas) heated to precipitate chhena, pressed into moulds, and smoke-dried over weeks until the cheese becomes rock-hard and golden-brown. A single piece of chhurpi is chewed for hours like a tough, savoury, smoky sweet; it slowly softens and releases a complex flavour of fermented milk and woodsmoke. The most enduring Himalayan food; a piece of chhurpi in a shepherd's pocket is sufficient protein for a full day of high-altitude grazing. Sold at Gangtok markets, Buddhist monastery fairs, and mountain trail stops; a softer, fresher version is also used in soups and served alongside dal-bhat.
Cuisines
Best for
Recipe
Ingredients
|
200 grams | Chhurpi , dried cheese |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
1 tablespoon | Mustard oil |
|
1 cup | Water |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt |
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2 tablespoons | Cilantro , chopped |
Instructions
- 1 Soak the chhurpi in warm water for about 15 minutes to soften it.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add chopped onions and sauté until they turn golden brown.
- 5 Add minced garlic and ginger, and sauté for another 2 minutes.
- 6 Add turmeric powder and red chili powder, and mix well.
- 7 Drain the soaked chhurpi and add it to the pan.
- 8 Pour in 1 cup of water and add salt. Stir to combine.
- 9 Cover the pan and let it simmer for 15-20 minutes, stirring occasionally, until the chhurpi is soft and the flavors are well combined.
- 10 Garnish with fresh coriander leaves before serving.
Tips
Chhurpi can be quite tough, so ensure it is soaked well before cooking. Adjust the spices according to your taste preference.