Posted on: November 25, 2019 Posted by: Deepsikha Comments: 0
Chhurpi Ko Achar

Whenever I come back from a holiday, I literally suffer from travel-hangover for a long time. This time the suffering seems to be severe and I know why. The place I have been to is highly intoxicating (in a good way ofcourse). Yes, I am taking about the land of mountains, waterfalls and clouds; I am talking about the land where people are so warm and welcoming that you actually feel that eternal connection; I am taking about the land of freshly grown veggies and yummilicious dishes; I am talking about Sikkim, the organic state of India.

Our 6 night say was fabulous and much more than what we expected. Words can’t describe the beauty of the place and the taste of it’s local cuisine – you need to be there to experience it. Leaving entire Sikkim for you to explore and experience, here I will speak only about my cozy-comfy Homestay – it’s host and food. This Homestay actually added much to why I loved Sikkim so much. Upon reaching we were warmly greeted and welcomed by a charming and super smart lady, our host, Sonam. Apart from being a super-host, this lady is a super-cook as well. My happy soul already decided to get few local recipes from her. Sonam shared the detailed recipe of Chhurpi Ko Achar with me and going by that I realized that this is one of the most easiest and simplest recipes exist on the earth. I tried the same at my kitchen and believe me, it tasted equally delicious in plain land 🙂

The Ingredients

When Sonam served us with Chhurpi dish with piping hot rice, I though it would be an average local dish (will definitely taste good, but not something extraordinary). I took my first morsel and had been proven all wrong for my thought. This dish is PURE BLISS. Though served as a side dish, one can easily treat it as a main dish. I can have my entire meal with only Chhurpi. Back home, I did exactly the same.

Chhurpi is a kind of Himalayan cheese typically made from yak milk. It has a soft version and a hard version and the later one is being eaten as chewing-gum and you can see the same in my photographs (in frame, the cubes kept on the small bowl are hard chhurpis). Chhurpi can be made with cow milk cheese as well. You can also make it by grating store bought paneer or tofu. I have used homemade cottage cheese for this dish. So, here’s the recipe for you all and I sincerely hope you will like it.


  • 1 cup cottage cheese (derived from 1/2 liter full fat cow milk)
  • 2 mid sized tomato, chopped
  • 2 mid sized onion, finely chopped
  • 5 green chilli, chopped
  • 1/3 tea-spoon turmeric powder
  • 4-5 table-spoon mustard oil
  • salt, according to taste


  • Heat oil in a pan and add onion. Sauté until it turns translucent.
  • Now, add green chilli, tomato and turmeric powder. Stir until tomato becomes slightly mushy.
  • Add cheese and salt. On low to medium flame, stir for 5 minutes.
  • Turn off the flame and your Chhurpi Ko Achar is ready to be served now.

Yes, it is that simple 🙂 Have it with piping hot rice, as a side or main dish and you won’t stop at one serving, I am sure.

This dish is love and is dedicated to all the lovely people of Sikkim, specially Sonam. Thank you Sonam for introducing me to this and sharing the recipe 🙂 If you are reading this, I hope, you will find that I did justice to it 🙂

Enjoy this authentic Himalayan dish and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.


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