Chukauni is more than just a potato salad — it’s a bold, tangy, and spicy staple from the hills of Palpa, Nepal. Known for its rich yogurt base, zesty mustard oil tempering, and fragrant herbs, this dish delivers layers of flavor in every bite. Whether served as a refreshing side or a satisfying stand-alone meal, Chukauni is a true celebration of Nepal’s culinary heritage and rustic simplicity.
As the title suggests, Chukauni is an extremely popular yogurt-based potato salad from the western region of Nepal, especially Palpa. Traditionally spicy and pungent, the heat level can easily be adjusted to suit your personal taste.
Total Preparation Time: 1 hour (including potato boiling)
Ingredients
- 2 lbs potatoes (red or gold)
- 1 medium size red onion, diced
- 1 Serrano pepper (or any chili), deseeded and chopped
- 1/2 lemon
- 1 tablespoon salt (or to taste)
- 1 teaspoon red chili powder (spicy preferred)
- 2 ½ cups plain thick yogurt
- 1 ½ teaspoon turmeric powder
- 2 ½ tablespoons mustard oil (or other vegetable oil)
- ½ teaspoon fenugreek seeds
- 1 cup fresh cilantro, chopped
- 1 pinch Sichuan pepper powder (optional)
- 1 teaspoon ground mustard powder
Directions
- Boil the potatoes until fork-tender. Peel and cut into small pieces.
- In a mixing bowl, add yogurt and beat until smooth.
- Add salt, red chili powder, chopped cilantro, and Serrano pepper. Mix well.
- Add ground mustard powder and squeeze in the juice of half a lemon.
- In a small pan, heat mustard oil. Add fenugreek seeds and cook until dark brown.
- Turn off the heat and immediately add turmeric and Sichuan pepper powder (if using). Stir well.
- Pour this hot oil blend over the potato-yogurt mixture and mix thoroughly.
- Add diced onion and fold everything together.
- Transfer to a serving bowl. Garnish with fresh cilantro and sprinkle chili powder for color.
Some Useful Tips
If your yogurt is sour, reduce the lemon juice. For fresh yogurt, increase lemon for tang. If using thick yogurt like Greek, add a few tablespoons of water to loosen it. Always beat yogurt before adding other ingredients to ensure a smooth consistency.
Leftovers?
Great news! Chukauni tastes even better the next day. Store it in the refrigerator in an airtight container.
Looking for more recipes? Visit BG’s Kitchen & Garden on YouTube for more delicious Nepali dishes!
Republished : July 26, 2025
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