Chura sabji
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A spicy, creamy dish of fermented yak or cow-milk cheese (chura or churpi) cooked with chillies, onion and tomato.
Region: Tawang and West Kameng, Arunachal PradeshOccasion: Everyday mealTime: 20 minServes: 3Vegetarian
Ingredients
- 1 cup soft fermented cheese (chura/churpi), crumbled
- 4–6 green chillies, slit (or to taste)
- 1 onion, sliced
- 1 tomato, chopped
- 2 cloves garlic, chopped
- 1 tbsp butter or oil
- ½ cup water
- Salt to taste
Method
- Heat the butter or oil and fry the onion and garlic until soft.
- Add the green chillies and tomato and cook for 2–3 minutes.
- Add the water and bring to a boil.
- Stir in the crumbled cheese and simmer on low heat, stirring, until it melts into a thick, creamy gravy.
- Add salt carefully, as the cheese may already be salty. Serve hot with rice, zan or khura.
History
The Monpa and Brokpa herders of western Arunachal keep yaks and cows in high pastures and turn the milk into butter and fermented cheese that keeps for months.
Significance
Chura sabji is a daily dish in Monpa homes and shows how herders use every part of their livestock's milk.