Chukauni is a traditional Nepali dish made with boiled potatoes, yogurt (dahi), onions, and spices. Originating from the Palpa district of western Nepal, Chukauni is popular for its tangy, spicy, and creamy flavor. This easy-to-make side dish is often served with rice, roti, or even as a snack.
In this article, we’ll walk you through a simple, authentic Chukauni recipe that captures the true essence of Nepali cuisine. Whether you’re a food blogger, a home cook, or simply exploring traditional Nepali recipes, this dish is a must-try!
What is Chukauni?
Chukauni is a delicious Nepali potato yogurt salad typically made from locally available ingredients. It’s especially popular in hilly areas where yogurt and potatoes are dietary staples. The dish is vegetarian, gluten-free, and incredibly refreshing.
Why You’ll Love This Nepali Dish
- Quick & Easy to prepare
- Perfect for hot or cold servings
- Packed with probiotics and nutrients
- A great way to use leftover boiled potatoes
- An authentic taste of rural Nepalese food culture
Ingredients for Chukauni (Serves 3–4)
- 4 medium boiled potatoes, peeled and diced
- 1 cup thick plain yogurt (dahi)
- 1 medium onion, finely sliced
- 2–3 cloves of garlic, minced
- 1-inch piece of ginger, grated (optional)
- 2–3 chopped green chilies (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp fenugreek seeds (methi)
- 1 tsp mustard seeds
- 2 tbsp mustard oil (or vegetable oil)
- Salt to taste
- Fresh coriander (cilantro), chopped for garnish
How to Make Chukauni: Step-by-Step Instructions
Step 1: Boil and Dice Potatoes
Boil the potatoes until soft. Peel and cut them into bite-sized cubes. Set aside to cool.
Step 2: Prepare Yogurt Mix
In a large bowl, whisk the plain yogurt until smooth. Add salt and turmeric powder. Mix well.
Step 3: Make the Tadka (Spiced Oil)
In a small pan, heat mustard oil until it smokes lightly. Add fenugreek seeds and mustard seeds. Once they splutter and turn dark, add minced garlic and ginger. Sauté until golden brown. Turn off the heat and let it cool slightly.
Step 4: Mix All Ingredients
To the yogurt bowl, add the diced potatoes, sliced onions, green chilies, and the prepared tadka. Mix thoroughly until all ingredients are well coated.
Step 5: Garnish and Serve
Sprinkle chopped coriander leaves and serve immediately, or chill for 15–30 minutes before serving for enhanced flavor.
Serving Suggestions
- Serve with steamed rice or roti as a side dish.
- Use as a refreshing salad on a hot day.
- Pair with grilled meat or lentils for a balanced meal.
Tips for the Best Chukauni
- Use thick, fresh yogurt to avoid a watery texture.
- Adjust chili and garlic based on your spice preference.
- Allow the flavors to sit for 10–15 minutes before serving.
- Always use mustard oil for authentic Nepali flavor.
Health Benefits of Chukauni
- Rich in probiotics from yogurt
- High in fiber and vitamin C from potatoes
- A great source of antioxidants from turmeric and garlic
- Naturally gluten-free and vegetarian
Conclusion: Why You Should Try Chukauni Today
If you’re looking to explore authentic Nepali food, this Chukauni recipe is a great place to start. It’s simple, healthy, and full of flavor. Whether served with dal-bhat or on its own, Chukauni adds a delicious zing to any meal. Try it today and bring a taste of Palpa, Nepal to your plate!