Nepali Chukauni Recipe – A Traditional Potato Yoghurt Salad
North Indian
Easy
SaladAuthentic Nepali Chukauni Recipe: A Potato Yoghurt Salad
Chukauni
25 mins
Cooking Time
Easy
Difficulty
20
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)