Chhurpi Recipes

Heat a dry heavy-bottomed pan over medium heat. Add the chhurpi cubes and roast without oil, turning occasionally, until golden spots appear on 2–3 sides. The cubes should develop a light golden crust but not soften completely.

In a large bowl, combine the roasted chhurpi (allow to cool 2 minutes), diced tomatoes, sliced chillies, sliced onion, and torn coriander leaves. Toss gently to distribute evenly.

In a small pan, heat the mustard oil over high heat until it just begins to smoke (this eliminates the raw pungency). Pour immediately over the chhurpi-vegetable mixture. You will hear a satisfying sizzle.

Add the crushed timur, lemon juice, and salt. Toss thoroughly to combine. Taste and adjust seasoning — it should be bright, tangy, with a gentle numbing warmth from the timur.

Chhurpi achar is best served within 20–30 minutes of preparation while the chhurpi retains its texture and the oil is still warm. Serve alongside dal-bhat, momos, or as a standalone snack with beaten rice (chiura).

In a medium pot or heavy pan, melt butter over medium heat. Add sliced onion and cook 4–5 minutes until softened and translucent. Add garlic and turmeric; cook 1 more minute until fragrant.

Add the halved chillies and water to the pot. Bring to a simmer, then cover and cook 10–12 minutes until the chillies are tender but still holding their shape. The liquid will have reduced significantly.

Reduce heat to low. Add the crumbled soft chhurpi. Stir gently — the chhurpi will begin to melt into the liquid, creating a rich, creamy sauce. Cook 5–6 minutes, stirring occasionally.

If using smoked hard chhurpi, stir in the grated quantity now. It will melt partially and impart a deeply complex smokiness to the sauce. Adjust salt.

Ema Datshi is traditionally served with Bhutanese red rice — a nutty, slightly chewy variety with high nutritional value. White rice is an acceptable substitute. The sauce should be scooped generously over the rice.

Place dried mushrooms in a bowl, cover with warm water, and soak 30 minutes until fully rehydrated. Drain, reserving the soaking liquid (strain through a cloth to remove grit). Slice mushrooms.

In a large pot, combine broth, mushroom soaking liquid, ginger slices, and turmeric. Bring to a simmer and cook 10 minutes to develop flavour. Add sliced mushrooms.

Add noodles directly to the simmering broth. Cook according to noodle type — typically 3–5 minutes for fresh, 6–8 minutes for dried. They should be just tender with a slight bite remaining.

Stir in a knob of butter to give the broth a silky richness. Taste and adjust salt carefully — remember that the chhurpi garnish will add significant saltiness.

Ladle into deep bowls. Top each bowl with a generous mound of grated or shaved hard chhurpi and sliced spring onions. Serve immediately — the chhurpi should be placed on top just before serving so it melts slowly into the broth at the table, releasing its concentrated flavour.

Heat neutral oil in a pan over medium-high heat. Add chhurpi cubes and fry 2–3 minutes per side until golden brown on each surface. Remove and set aside. This step seals the outside so the chhurpi holds its shape in the curry.

In the same pan, heat mustard oil or ghee. Add cumin seeds — when they sizzle, add chopped onions. Cook 8–10 minutes until deep golden brown. Add garlic and ginger; cook 2 minutes.

Add turmeric, coriander powder, and timur. Cook 1 minute. Add chopped tomatoes and chillies. Cook 8–10 minutes until tomatoes break down completely and oil begins to separate at the edges — the sign the masala is ready.

Add water and bring to a simmer. Gently add the fried chhurpi cubes. Simmer 5 minutes, spooning gravy over the chhurpi. The sauce should be thick and coating, not watery.

Garnish with fresh coriander and a squeeze of lemon. Serve with steamed rice, roti, or Himalayan red rice. The curry also pairs beautifully with beaten rice (chiura) for a more traditional meal.

Toast black sesame seeds in a dry pan 2–3 minutes until fragrant. Allow to cool, then grind with a mortar and pestle or spice grinder with 1 tsp water until a rough paste forms. This sesame paste is the defining flavour of sadheko over standard achar.

Soak dried red chillies in warm water 10 minutes until softened. Drain and mince finely. For a smokier result, briefly char the soaked chillies over a gas flame before mincing.

Smoke the mustard oil briefly. Combine sesame paste, minced chilli, crushed timur, smoked mustard oil, and lemon juice in a bowl. Stir to combine — it should have a thick, slightly oily consistency.

Add chhurpi pieces and spring onions to the marinade. Toss gently but thoroughly until every piece is well coated. Season with salt. Allow to sit 5–10 minutes for flavours to develop.

Sadheko is traditionally served as a side dish with beaten rice (chiura) and a glass of chaang (highland millet beer) — the classic Tamang community snack combination. Also excellent with momos or as an appetiser.

Mix flour and salt. Add water gradually and knead until a smooth, firm dough forms. Rest covered 20 minutes. Roll out to 3–4mm thickness and cut into thick noodles (1cm wide), or tear by hand into irregular pieces — the rustic highland method.

Heat oil in a large pot. Sauté ginger and garlic 1 minute. Add stock and bring to a boil. Add carrot and cabbage. Simmer 5 minutes.

Add noodles to the simmering broth. Cook 6–10 minutes (depending on thickness) until cooked through. Fresh hand-torn thukpa noodles take 8–10 minutes.

If using soft chhurpi, crumble it directly into the broth off the heat. Stir gently — it will partially melt and create a lightly creamy broth. Season with salt to taste.

Ladle into deep bowls. If using hard chhurpi, grate generously over the top. Serve immediately with a side of chilli sauce (achaar) or sliced green chillies.

In a dry pan over medium heat, roast whole dried chillies until darkened, fragrant, and slightly blistered — 2–3 minutes. In the same pan, roast unpeeled garlic cloves until soft inside and charred outside. Peel garlic once cool.

Grind roasted chillies and garlic in a mortar and pestle (traditional) or food processor to a rough paste. Add crushed timur. The mixture should be chunky — not smooth.

Mix grated hard chhurpi into the chilli-garlic paste. Add lemon juice. Mix thoroughly. The chhurpi's inherent moisture and the chilli paste should combine into a rough, spreadable chutney. Add warm water tablespoon by tablespoon if needed to reach desired consistency.

Serve as a powerful condiment alongside momos, rice, or noodle dishes. Will keep refrigerated 3–4 days. Intensifies in flavour over time.

Bring a large pot of heavily salted water to a boil (it should taste of the sea). Cook pasta to 1 minute under al dente. Before draining, reserve ½ cup of starchy pasta cooking water — this is critical for the sauce.

While pasta cooks, heat olive oil in a wide pan over medium heat. Add sliced garlic and cook 2–3 minutes until fragrant and lightly golden. Add timur or black pepper.

Add drained pasta to the garlic oil pan. Add a splash of pasta water (3–4 tbsp) and toss vigorously over medium heat. Remove from heat, add half the grated chhurpi, and toss continuously — the residual heat and starchy water will create a sauce. Add more pasta water if needed.

Plate immediately. Top each portion with the remaining grated chhurpi and fresh herbs. The chhurpi's nutty, concentrated flavour will be immediately apparent — distinctly different from Parmesan but equally compelling.