Chukauni (Potato Yogurt salad)

Chukauni (Nepali: चुकौनी) is a traditional Nepalese side dish that originates from the Palpa district in western Nepal. This refreshing salad is made with boiled potatoes, yogurt, onions, coriander, and a blend of spices. It is commonly served as a side dish, accompanying foods like roti, sel roti, steamed rice, or batuk. The combination of creamy yogurt, tender potatoes, and aromatic spices creates a flavorful and satisfying dish enjoyed in many Nepali meals.

I still remember the first time I tried Chukauni, it was at my cousin’s house. I was a bit hesitant at first, but after some encouragement from my aunt, I finally gave it a taste. And honestly, I couldn’t stop eating it for weeks! There’s nothing more refreshing and comforting on a hot summer day than a cold bowl of Chukauni. I even started begging my mom to make it more often. Now that I know how to make it myself, I can’t believe how easy, simple, and delicious it is. The combination of creamy potatoes, tangy yogurt, crunchy onions, and a bit of heat from the chilies is just perfect. It’s definitely a go-to at our family gatherings, a perfect side dish that everyone enjoys!

The magic of Chukauni lies in its ability to be both refreshing and hearty at the same time. The cool, slightly tangy yogurt contrasts beautifully with the mild sweetness of the potatoes, while the spices often including mustard seeds, cumin, and green chilies add layers of depth and warmth to each bite. It's the kind of dish that surprises your palate, revealing new flavors with every spoonful. This delightful salad is traditionally served as a side dish. It's not just food, it's a reflection of the simple yet rich culinary traditions of the hills of Nepal, where locally grown ingredients come together in harmony to create a satisfying, aromatic experience. Whether it's part of a festive meal or a regular family gathering, Chukauni brings a refreshing burst of flavor to any table. 

             

Ingredients: 

3 medium-sized potatoes (boiled, peeled, and diced) 
½ cup sliced red onion
¾ cup yogurt
¼ cup water (adjust for desired consistency)
1/3 cup chopped cilantro
3 green chilies (sliced)
3 cloves garlic (minced)
½ inch ginger (minced)
3 tbsp toasted ground sesame seeds
1 tsp ground mustard seed (optional)
1 tbsp red chili powder
½ lemon (juiced)
Salt to taste

For Tempering:

3 tbsp mustard oil

1 tbsp fenugreek seeds 

2 tsp turmeric

Method:

In a large mixing bowl, combine all the ingredients (except for the tempering ingredients). If you prefer a thinner consistency, add more water.

Prepare the tempering: Heat mustard oil in a pan. Add fenugreek seeds and cook until they splutter and turn dark brown.

 Be careful not to burn them, so limit cooking to less than a minute on low heat.

Once the fenugreek seeds have browned, turn off the flame. Immediately add turmeric to the hot oil and stir well to combine.

Pour the prepared tempered oil into the potato mixture.

Squeeze half a lemon’s juice into the mix, and stir everything thoroughly to blend the flavors.

Transfer the mixture to a serving bowl and serve. Enjoy!

    

Give Chukauni a try. Lighter and healthier than mayo-based versions, it's a delicious, gluten-free, and vegetarian side dish! I am sure you'll love it.