Nepali Chukauni Recipe
Nepali Chukauni is more than a potato salad—it’s a taste of the Himalayas in every bite. Cool, tangy, lightly spiced, and effortlessly wholesome, it fits right into weekday meals or festive spreads. Next time you crave something refreshing yet satisfying, whip up a bowl of Chukauni - simple, soulful, and uniquely Nepali.
Servings: 4
Calories: 192kcal
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.