Chukauni Recipe
Chukauni is a classic yogurt and potato salad from Western Nepal, and honestly, it hits that perfect balance of creamy, tangy, and spicy.
It tastes so much better in summer, especially with some BBQ meat on the side, or with rice of course, because what are we without our rice?
We Nepali people eat rice with everything!
Piro Aloo Recipe (Spicy Potato)
On lazy days when I can’t be bothered cooking a whole separate dish, I just make this and have it with rice.
Sounds boring, I know, but trust me, it’s so much better than it sounds.
If you’re a potato lover like me and you’ve been wanting a salad that feels a bit different, this is the one.
Here is a quick recipe enjoy it with rice!
Ingredients
Vegetables: Boiled, peeled red potatoes chopped into small chunks (not too small). Thinly sliced red onion, green chili and finely chopped cilantro.
Spices & seasoning: Turmeric, red chili powder and salt.
Oil: Oil, preferably mustard oil.
Dairy: Whole-fat Greek yogurt
Instruction
- Add the yogurt in bowl. Whisk in a little water to thin out the yogurt.
- Then add all ingredients – potatoes, sliced red onion, red chili powder, chopped green chilies, and fresh cilantro to the bowl.
- Heat the mustard oil in a small pan over medium-high heat until it just begins to smoke.
- Add the fenugreek seeds and let them sizzle for about 20 seconds until fragrant and slightly darkened. Then add turmeric.
- Pour the hot tempered oil directly over the potato mixture.
- Toss everything together well. Taste and adjust salt or chili to your liking. Let it sit for at least 15 minutes before serving so the flavour comes together beautifully.
Serving suggestions
I usually have chukauni with a plate of rice at home, but it also works so well alongside grilled meat like sekuwa or any BBQ or with sel roti.
Tips
- Use mustard oil. I know the smell is strong, but that pungent kick is exactly what gives chukauni its proper flavour.
- Let it rest. This actually tastes even better after sitting in the fridge for an hour or at least wait 15 minutes minimum before serving.
Related Recipes
Ingredients
Main ingredients
- 3 medium potatoes boiled and peeled. (roughly 500g)
- 1½ cup whole milk yogurt
Spices & Seasoning
- 1 tsp salt
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp fenugreek seeds
Oil
- 3 tbsp mustard oil
Other
- 1 cup red onion, thinly sliced
- 1 green chilies
- 3 tbsp fresh cilantro
- ¼ cup water
Instructions
Prep the Potatoes
- Cut the boiled potatoes into rough chunks, not too small, you want them to hold their shape.3 medium potatoes boiled and peeled.
Mix in the Yogurt
- Add the yogurt to a bowl. Whisk in a little water to thin out the yogurt.1½ cup whole milk yogurt, ¼ cup water
Add the Aromatics
- Next add the sliced red onion, chopped green chilies, fresh cilantro and red chili powder to the bowl.1 tsp red chili powder , 1 cup red onion, thinly sliced, 1 green chilies, 3 tbsp fresh cilantro
Temper the Mustard Oil
- Heat the mustard oil in a small pan over medium-high heat until it just begins to smoke.3 tbsp mustard oil
- Add the fenugreek seeds and let them sizzle for about 20 seconds until fragrant and slightly darkened. Then add turmeric.½ tsp fenugreek seeds, ½ tsp turmeric powder
Finish and Rest
- Pour the hot tempered oil directly over the potato mixture. Toss everything together well.
- Taste and adjust salt or chili to your liking.1 tsp salt
- Let it sit for at least 15 minutes before serving so the flavours come together.
Notes
- Cool your potatoes completely before chopping so they hold their shape and do not turn mushy in the yogurt.
- Tastes even better the next day once the flavors have settled in. Perfect for potlucks!.
- Adjust the amount of chili based on your spice preference.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!