Ingredients
Main
- 3 medium (cut into cubes) Boiled potatoes
- 1 to 1½ cups Thick yogurt/curd
- 1 medium, thinly sliced or finely chopped Onion
- 2, chopped (adjust spice level) Green chilies
- 3 tbsp, chopped Fresh coriander leaves
- 1 small, finely chopped Tomato (optional)
Spices & Seasoning
- ¼ tsp Turmeric powder
- ½ tsp (or to taste) Red chili powder
- ½ tsp Cumin powder
- Salt – to taste
- 2 tsp (optional, if you want extra tangy) Lemon juice
For tempering (tadka)
- 2 tbsp Mustard oil or any cooking oil
- ½ tsp Fenugreek seeds
- ½ tsp Cumin seeds (optional)
- 2 (optional) Dry red chili
Directions
Nepali Chukauni is a traditional and beloved side dish from the Palpa region of Nepal. It’s a creamy, tangy, and slightly spicy potato salad made with boiled potatoes and thick yogurt, seasoned with aromatic spices and fresh herbs. The dish is elevated by a final tadka (tempering) of hot oil, fenugreek seeds, cumin, and red chili powder, which adds a nutty, smoky flavor and a beautiful golden-red sheen on top of the creamy yogurt.
Chukauni perfectly balances cool, creamy yogurt with the warmth of spices and the mild sweetness of boiled potatoes. Onions, green chilies, and fresh coriander are mixed in to give texture, color, and freshness. Traditionally, it is served as a side dish with steamed rice, roti/chapati, or chiura (flattened rice), making it a versatile addition to any Nepali meal.
This dish is simple yet flavorful, offering a comforting, homely taste that reflects the richness of Nepali cuisine. It is vegetarian, naturally gluten-free, and can be enjoyed both at room temperature or slightly chilled, making it ideal for family meals, festivals, or casual gatherings.
Nutrition Disclaimer: Here’s a simple nutrition section you can use (per approx. 1 serving). These values are estimated based on standard ingredients and typical portion sizes for Chukauni. Actual nutrition may vary depending on the specific type and amount of yogurt, oil, potatoes, and other ingredients you use. You can adjust slightly based on your exact amount of yogurt, oil, and potatoes, but this works well as a standard label for Chukauni. Always consult a nutrition professional if you need precise dietary information.
Steps
1 Done | . Prepare potatoesBoil potatoes until soft. Cool, peel, and cut into medium cubes. Keep aside in a mixing bowl. |
2 Done | Prepare yogurt mixtureIn another bowl, whisk the curd/yogurt until smooth (no lumps). Add: • Turmeric powder • Red chili powder • Cumin powder • Salt Mix well. |
3 Done | Combine main ingredientsAdd to the potatoes: • Sliced onion • Chopped green chilies • Chopped tomato (if using) • Chopped coriander leaves Pour the spiced yogurt over the potato mixture. Gently mix everything so potatoes don’t break too much. Taste and adjust salt and chili. Add lemon juice if you want more tanginess. |
4 Done | Make the tempering (tadka)Heat oil in a small pan. Add fenugreek seeds. Let them turn dark brown (but not burnt). Add cumin seeds and dry red chilies (if using). Let them sizzle for a few seconds. Turn off the heat and immediately pour this hot tadka over the yogurt-potato mixture. Mix gently. |
5 Done | 🍽 Serving SuggestionsServe chilled or at room temperature. Tastes amazing with: • Steamed rice • Roti/chapati • Chiura (flattened rice) • You can also serve it as a side salad with any Nepali or Indian meal. |
