Chhurpi Ningro Curry Recipe

Churpi Nigro Curry gives your taste buds a delicious Sikkimese experience. This cow milk cottage cheese and fermented bamboo shoot dish will become your addiction once you taste it ! The people of the Sikkim Himalayas eat many varieties of wild ferns commonly grown in these regions. Some of the common edible ferns are Diplazium polypodiodes locally called “sauney ningro”, iplazium spp. “kali ningro”, etc. Recipe of wild fern is unique in these regions which is mostly mixed with Chhurpi to taste. Ningro, an alpine fiddle-head fern and its tendrils when sauted with Churpi( form of cheese) makes an irresistible dish. Normally it is not served in the restaurants but is prepared as a household dish.

Just try this Churpi Nigro Curry just once and let me know if you like it !

Ingredients

•  Chhurpi 250 gms
• Ningro cut into 1 inch pieces 12 stems
• Chopped onion 1/2 cup



churpi

• Green chillies 3-4 pieces
• Paanch phoron spices 1/2 tbsp
• Turmeric powder 1/4 tbsp
• Salt 1 tsp

DirectionsHeat oil and add paanch phoron spices fry chopped onions till it becomes golden brown.

Then add chillies and turmeric powder.

Fry finely cut pieces of Ningro and add a little amount of water, cook for 10 minutes.

Season Chhurpi and simmer briefly for 10-15 minutes.