Nepali Chukauni is a rustic salad that combines tender potatoes, creamy yogurt, onions, and a punchy tempering of spices. It’s light yet hearty, cooling yet fiery – perfect alongside Nepali dal-bhat or as a refreshing stand-alone dish on a warm afternoon.
Ever tasted a potato salad that dances with spice, tang, and creaminess all at once? Nepali Chukauni is that hidden Himalayan gem! Originating from Palpa in western Nepal, this traditional potato yogurt dish is comforting yet bold!
What is Chukauni?
Chukauni is a traditional Nepali side dish made by mixing boiled potatoes with yogurt, onions, green chilies, and a tempered oil of fenugreek seeds and turmeric. Its balance of creaminess, mild heat, and tangy notes makes it a go-to salad across Nepali households, especially during festivals and summer.
Health Benefits of Potatoes
- 🥔 Rich in Potassium – Supports heart and muscle health
- 🥔 Good Source of Vitamin C – Boosts immunity and skin health
- 🥔 High Fiber (with skin) – Improves digestion and gut health
- 🥔 Antioxidants – Help reduce inflammation
- 🥔 Energy-Rich Carbs – Ideal for quick fuel
How To Make Nepali Chukauni:
Nepali Chukauni is a humble dish from the hilly region of Palpa, where boiled potatoes meet creamy yogurt and a sizzling spice tempering. It’s rustic, no-fuss, and bursts with flavor—a little tang, a whisper of heat, and the cooling touch of fresh curd. Whether served with dal-bhat or scooped up with sel roti, Chukauni is the perfect way to bring a slice of the Himalayas to your table.
- For this tangy potato yogurt salad from the Himalayas, firstly boil potatoes until fork-tender, peel, and cut into cubes.
- In a large mixing bowl, whisk the yogurt. Add the boiled, diced potatoes.
- Combine well.
- Next add sliced onion, chilies, chopped coriander, salt and pepper.
- Heat mustard oil in a small pan. Add fenugreek seeds and let them crackle. Then add chopped garlic, slit green chillies, turmeric and Kashmiri Lal Mirch powder.
- Once dark brown, turn off heat.
- Immediately pour the sizzling oil over the potato-yogurt mixture.
- Mix gently to coat potatoes evenly.
- Adjust salt, add lemon juice if desired over the Nepalese potato salad.
- Serve Nepali Chukauni at room temperature or slightly chilled for a refreshing bite.
- If you are looking for more yogurt recipes, do check out Eggplant Raita
Nepali Chukauni Serving Suggestions
- 🍽 Pair with dal-bhat tarkari (Nepali lentil-rice meal)
- 🍽 Enjoy as a cooling side with spicy curries or grilled meats
- 🍽 Serve as a picnic salad or summer barbecue side
- 🍽 Scoop with sel roti (Nepali sweet fried bread) for a festive combo
Palpa Chukauni Salad Variations
- 🌿 Add cucumber & radish for extra crunch
- 🌶 Spice it up with red chili flakes or Sichuan pepper (timur)
- 🥬 Leafy twist – Toss in spinach or mustard greens blanched & cooled
- 🧄 Garlic lovers – Add roasted garlic paste for depth
- 🍋 Citrusy zing – Mix yogurt with lemon zest for brightness
Tips for Perfect Nepali Chukauni
- ✅ Use full-fat yogurt for a richer, creamier texture.
- ✅ Slightly mash some potatoes to let the yogurt absorb better.
- ✅ Temper the oil off-heat after fenugreek browns to avoid bitterness.
- ✅ Mustard oil gives authentic Nepali flavor; mild oil works too.
- ✅ Serve fresh—yogurt can separate if left out too long.
🍽 You Might Also Love
- 🥔 Hasselback Potatoes – Crispy, buttery slices baked to golden perfection.
- 🌶 Cajun Potatoes – Spiced with smoky Cajun flavors for a zesty kick.
- 🥘 Aloo Kosha Bhaja – Traditional Bengali-style fried potatoes with bold, aromatic spices.
Nepali Chukauni Recipe
Ingredients
- Boiled potatoes - 3 medium
- Onion- 1 sliced
- Pepper - 1/2 tsp
- Salt - 1/2 tsp
- Fresh coriander - 2 tbsp chopped
- Green chilli - 2 chopped
- Curd - 1 cup
For Tempering:
- Mustard oil - 2 tbsp
- Methi seeds - 1/4 tsp
- Garlic - 1 tbsp
- Green chilli - 2 slit
- Turmeric - 1/2 tsp
- Kashmiri Chilli powder optional - 1/2 tsp
Instructions
- For this Nepali yogurt potato salad, firstly boil, peel and dice potatoes.
- In a bowl, add yogurt/curd.
- Mix diced boiled potatoes with curd.
- Add chopped onions, green chillies, coriander leaves, salt and pepper. Mix well.
- Heat mustard oil in a small pan.
- Sizzle fenugreek seeds. Add chopped garlic, haldi and chilli powder.
- Pour the tempering over the potato yogurt mixture. Combine well.
- Adjust seasoning. Squeeze a lemon, if desired.
- Serve Traditional Nepali Chukauni with rice.
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