Chukauni (Curd Potato Salad)
Chukauni (or Chukauni) is a classic Nepali dish originating from the western regions of Nepal. It is a yogurt-based potato salad flavored with mustard oil and spices. This dish is tangy, creamy, and spicy, making it a perfect accompaniment to rice or roti. It's rich in probiotics from yogurt and carbohydrates from potatoes.
Nutrition Facts
Per serving
Energy
74 kcal
Protein
3 g
Carbs
11 g
Fat
2 g
Fiber
1 g
Ingredients
Potato, brown skin, small
2 small (200g)
Skimmed milk Curd (Homemade)
0.5 cup (100g)
Mustard oil
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Fenugreek seeds
0.5 tsp (2.5g)
Instructions
Preparation
Boil the potatoes, peel them, and cut them into cubes. Let them cool to room temperature before using.
Whisk the curd until smooth for a creamy texture.
Cooking Steps
Heat oil in a pan until it starts to smoke slightly. Lower the heat and add fenugreek seeds. Let them splutter and turn dark brown (but not burnt).
Turn off the heat and immediately stir in turmeric powder. Let the tempered oil cool slightly.
In a mixing bowl, combine boiled cubed potatoes and whisked plain curd. Add salt, red chili powder, and chopped green chilies.
Pour the tempered oil mixture over the yogurt-potato mix and stir gently until well combined.
Garnish with fresh coriander leaves.
Serve at room temperature.