Welcome to Edible Creations! Today’s recipe is Nepali Chukauni!
Chukauni is a traditional Nepali side dish made with boiled potatoes mixed into creamy yogurt, fresh onions, green chillies, and spices, finished with a flavorful tadka. It’s tangy, cooling, and lightly spiced – the perfect companion to rice, roti, or sel roti.
🥗 Nepali Chukauni (Potato Yogurt Salad)
Ingredients
Curd (yogurt) – 2 ½ cups (well whisked)
Boiled potatoes – 2 small, chopped
Onion – 1 medium, finely sliced
Green chilli – 2, chopped
Fresh coriander – 2 tbsp, chopped
Amchur (dry mango powder) – 1 tbsp
Salt – ½ tbsp (adjust to taste)
For Tadka (tempering):
Oil – 2–3 tbsp
Mustard seeds – ½ tbsp
Cumin seeds – ⅓ tbsp
Chilli powder – ⅓ tbsp
Turmeric powder – ⅓ tbsp
Kasuri methi – 1 tbsp
Method
Prep the curd base:
Take 2 ½ cups curd in a large mixing bowl.
Whisk it well until smooth and creamy, so no lumps remain.
Add the veggies & spices:
To the curd, add chopped boiled potatoes, sliced onion, chopped green chillies, and fresh coriander.
Sprinkle in amchur powder and salt.
Mix everything gently so the potatoes stay intact and are evenly coated with curd.
Prepare the tadka (tempering):
Heat 2–3 tbsp oil in a small pan.
Once hot, add mustard seeds and let them splutter.
Add cumin seeds and fry for a few seconds.
Lower the heat, then add turmeric powder, red chilli powder, and crushed kasuri methi.
Stir quickly and switch off the heat to prevent burning of spices.
Combine:
Immediately pour the hot tadka over the curd-potato mixture.
Mix well so the tempered spices spread evenly and flavor the curd.
Serve:
Chukauni tastes best when served slightly chilled or at room temperature.
Pair it with steamed rice, roti, or Nepali sel roti for an authentic experience.
✨ Tips:
If curd is too sour, add a little milk while whisking.
For extra flavor, you can add a pinch of roasted fenugreek powder.
Resting the dish for 10–15 minutes before serving lets the flavors blend better.
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