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  One of the favorable dishes of the Sikkimese, Chhurpi-Ningro Curry is a simple yet scrumptious dish. Ningro is an alpine fiddle-head fern grown in the Sikkim Himalayan region while Chhurpi is a cottage cheese made from cow or yak milk. When this edible fern is sauted with Churpi the result yummy Chhurpi-Ningro Curry. Not hesitate due to its absence from the restaurants' menu, for it holds high order in the local diet chart.
   
  Making Procedure

1.

 

Heat oil and add Paanch phoran spice, fry chopped onion till it becomes golden brown, add chilies and turmeric powder.

2.

 

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

3.

 

Season Chhurpi and simmer briefly for 10-15 min.

4.

 

Now serve curry with cooked rice.

 
 
     
  Ingredients (Serves 4 to 6)
  250 gm: Chhurpi
  12 stems: Ningro (wild fern)
(cut into 1 inch piece)
  1/2 cup: Onion, chopped
  3-4 : Green chilies
  1/2 tbs: Paanch phoran (a mixture of asafoetida, dry coriander, cumin seeds, fenugreek, etc.)
  1/4 Tablespoon: Turmeric powder
  For soup: About 3 litres of clear bone soup beef/ pork/ mutton / chicken stock. Add 1
  1 Teaspoon: Salt
     
   

 

 
 
 
(C) Department of Agriculture. Govt. of Sikkim. All right reserved