Nepali Chukauni Recipe – A Traditional Potato Yoghurt Salad

North Indian

Easy

Salad

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Authentic Nepali
Chukauni
Recipe: A Potato Yoghurt Salad

Name: Authentic Nepali ~Chukauni~ Recipe: A Potato Yoghurt Salad
Total time: 25 min
Yield: 1
Cuisine: North Indian
Ingredients: For the salad:; 4 medium(500 g) Waxy potatoes (red or new potatoes); 1½ cups Plain yoghurt (full-fat or Greek yoghurt); ¼ cup Water (to thin yoghurt if too thick); 1 medium Red onion (finely sliced); 2-3 Green chillies (thinly sliced) (adjust to taste); 3 tbsp Fresh coriander leaves (chopped); 1-2 tbsp Lemon juice (adjust based on yoghurt’s tanginess); 1 tsp Red chilli powder; 1 tsp Roasted cumin powder; ½ tsp Turmeric powder; ½ tsp Black salt; to taste Regular salt; For the tempering (tadka):; 2 tbsp Mustard oil; 1 tsp Fenugreek seeds; ¼ tsp Turmeric powder; ½ tsp Red chilli powder; Optional additions:; 1 tsp Roasted sesame seeds (ground); ½ tsp Fresh ginger (grated); ½ tsp Coriander powder; 2 tbsp Chopped green onions (for garnish)

25 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg + Dairy

Diet

Unlike Western potato salads made with mayonnaise, Chukauni uses yoghurt as the creamy base, mixed with potatoes, onions and spices. It’s finished with a tempering, making it lighter and more digestive-friendly while providing protein and probiotics.

Ingredients

UNITSIngredients

For the salad:

4 medium(500 g)Waxy potatoes (red or new potatoes)

1½ cupsPlain yoghurt (full-fat or Greek yoghurt)

¼ cupWater (to thin yoghurt if too thick)

1 mediumRed onion (finely sliced)

2-3Green chillies (thinly sliced) (adjust to taste)

3 tbspFresh coriander leaves (chopped)

1-2 tbspLemon juice (adjust based on yoghurt’s tanginess)

1 tspRed chilli powder

1 tspRoasted cumin powder

½ tspTurmeric powder

½ tspBlack salt

to tasteRegular salt

For the tempering (tadka):

2 tbspMustard oil

1 tspFenugreek seeds

¼ tspTurmeric powder

½ tspRed chilli powder

Optional additions:

1 tspRoasted sesame seeds (ground)

½ tspFresh ginger (grated)

½ tspCoriander powder

2 tbspChopped green onions (for garnish)

Follow
Directions

Description - Step 1

Boil and prepare the potatoes

Wash the potatoes thoroughly and cook them in boiling water for 10-12 minutes until tender all the way through when pierced with a fork. Once cooked, turn off the heat and drain the potatoes. Rinse them under cool water. Once cooled enough to handle comfortably, peel the skins off. Cut the peeled potatoes into bite-sized cubes, approximately ¾ to 1 inch in size. Transfer to a large mixing bowl.

Description - Step 2

Prepare the yoghurt mixture

In a separate bowl, add the yoghurt. If your yoghurt is very thick, whisk in ¼ cup of water to achieve a pourable consistency – the mixture should be creamy but not too thick. Whisk the yoghurt vigorously until smooth and free of lumps. Add regular salt, black salt, red chilli powder, roasted cumin powder, and turmeric powder to the yoghurt. Whisk thoroughly until the yoghurt turns a pale golden-orange colour. Add lemon juice, and adjust to taste. If your yoghurt is not very sour naturally, you may want to add more lemon juice.

Description - Step 3

Combine potatoes with the yoghurt mixture

Pour the spiced yoghurt mixture over the cubed potatoes in the large bowl. Add the thinly sliced red onion, sliced green chillies, and most of the chopped fresh coriander leaves (reserve some for garnish). Using a large spoon or spatula, gently mix everything, being careful not to break or mash the potato cubes. The potatoes should be evenly distributed throughout the yoghurt, and each piece should be well coated.

Description - Step 4

Prepare the tempering (tadka)

Heat 2 tablespoons of mustard oil in a small pan or tadka pan over medium heat. Heat the oil until you see a wisp of smoke rising. Once the oil is smoking, turn off the heat immediately. Add the fenugreek seeds to the hot oil – they should turn slightly reddish-brown, which takes about 20-30 seconds. Immediately add turmeric powder and red chilli powder to the oil, stirring quickly.

Step 1

Boil and prepare the potatoes

12 Minutes

Step 2

Prepare the yoghurt mixture

5 Minutes

Step 3

Combine potatoes with the yoghurt mixture

3 Minutes

Step 4

Prepare the tempering (tadka)

3 Minutes

Plate it up!

Plating Instructions

Serve chukauni in a shallow bowl or in a small bowl on a round plate as part of a Nepali thali arrangement.

Pairing Instructions

Chukauni pairs well with roti, paratha, or traditional sel roti (sweet Nepali bread).

Garnishing Instructions

Garnish the top of the chukauni with fresh chopped coriander leaves and thinly sliced green onions.

Nepali Chukauni Recipe – A Traditional Potato Yoghurt Salad

Authentic Nepali
Chukauni
Recipe: A Potato Yoghurt Salad

Ingredients

Follow
Directions

Description - Step 1

Boil and prepare the potatoes

Description - Step 2

Prepare the yoghurt mixture

Description - Step 3

Combine potatoes with the yoghurt mixture

Description - Step 4

Prepare the tempering (tadka)

Description - Step 5

Add tempering to the salad

Description - Step 6

Rest and serve

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Nepali Chukauni Recipe – A Traditional Potato Yoghurt Salad

Authentic Nepali Chukauni Recipe: A Potato Yoghurt Salad

Ingredients

FollowDirections

Description - Step 1

Boil and prepare the potatoes

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Authentic Nepali
Chukauni
Recipe: A Potato Yoghurt Salad

Follow
Directions

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