Chukauni is a potato and yogurt salad from the scenic and hilly region of Palpa in Western Nepal. Its primary ingredients, potatoes and yogurt, come together to create a well-balanced dish that's both light and refreshing. It's the addition of diverse spices, however, that truly sets Chukauni apart. These ingredients work harmoniously, providing a multi-layered flavour profile that can surprise and delight the palate. The tangy yogurt plays a key role in this recipe, introducing a distinctive sour note that counterpoints the potato's subtle sweetness.
Chukauni stands out as a unique and exciting alternative to the traditional mayonnaise based potato salad that is so beloved in summer BBQ and summer lunches. It's a great accompaniment to your favourite BBQ dishes, offering a palate-cleansing tanginess that complements smoky, char-grilled flavours. Preparing Chukauni is also a straightforward process, involving a simple one-bowl assembly followed by an essential oil tempering step that releases an array of aromatic spices into the dish. It's an ideal choice if you're hosting a gathering or contributing to a potluck or picnic, especially during the summer months.
I wholeheartedly encourage you to introduce Chukauni into your culinary repertoire. This vibrant Nepali salad has the potential to transform any regular BBQ, potluck, or picnic into a unique gastronomic adventure, and leave your guests yearning for more.
Tips and Pearls
- Potato Selection: Waxy potatoes hold their shape better after boiling, making them an excellent choice for this salad.
- Tempering the Spices: Pay close attention during the tempering process. Spices can burn quickly, especially turmeric, which could impart a bitter taste.
- Mixing: Mix the salad gently to avoid breaking the potato pieces. A light hand ensures the integrity of each ingredient.
- Resting Time: Let the salad rest for a while before serving. This allows the flavours to meld together, enhancing the overall taste.
- Serving Temperature: While Chukauni can be served at room temperature, chilling it in the refrigerator for a couple of hours before serving can offer a refreshing contrast, especially in warmer weather.
Suggested Alterations for Chukauni (Potato yogurt salad)
- Vegan Option: Replace the regular yogurt with a plant-based yogurt to make this recipe vegan. Make sure to choose an unsweetened variety for an authentic flavour.
- Different Herbs: Swap the coriander leaves for other herbs like parsley or mint for a different flavour profile. Adding finely sliced mint brings a wonderful fresh twist.
- Add Proteins: For a more substantial salad, you could add boiled eggs or grilled chicken pieces.
- Use Different Types of Potatoes: Try using sweet potatoes or purple potatoes for a fun twist.
- Change the Dressing: You could replace the traditional tempered oil dressing with an olive oil and vinegar-based dressing for a lighter, Mediterranean-inspired version.
- Cheese Addition: For a creamy, tangy addition, crumble some feta cheese on top before serving.
Chukauni (Potato and Yogurt Salad) चुकाउनी
Ingredients
- 400 grams Potatoes medium-sized pieces
- 1 cup Plain yoghurt
- 5 tablespoon Water If you yogurt has a thin consistency already then you don't need to add the extra water
- ½ Red onion medium sized thinly sliced
- 2 tablespoon Sesame powder
- 1 teaspoon Cumin powder
- 5 stalks Fresh coriander
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- ½ teaspoon Timmur powder
Tempered oil dressing
- 4 tablespoon Vegetable oil
- ½ teaspoon Fenugreek seeds
- 2 Dried red chilly
- 1 teaspoon Turmeric powder
- 1 teaspoon Garlic paste
- 2 Fresh green chillies finely chopped
Instructions
Potato Preparation
- Start by peeling the potatos.
- Cook your potatoes. Fill the pot with water and bring to a boil. Add the potatoes. The best way to check is by poking the potato with a fork - if it slides in easily, your potato is ready. This can taken between 8-15 minutes depending on your stove cooker.
- Once your potato is cooked, switch off the stove. Drain the water from the pot and rinse your cooked potato under a stream of cool water.
- Roughly dice the potato into medium bitesized chunks. Place these into a large bowl for the next stage of the process.
Ingredient Combination
- If you have yogurt that has a thinner runny consistency already then you don't need to add the extra water to the yogurt. If you have yogurt with a thicker consistency then take your yogurt and water and combine them in a separate bowl. Vigorously whisk them together until any lumps have been completely dissolved.
- Pour this whisked yogurt-water mixture over the diced potatoes in the large bowl.
- Now add the rest of your ingredients to the bowl - red onion, sesame powder, cumin powder, coriander leaves, lemon juice, Salt, timmur powder.
Make the Tempered Oil Dressing
- Add the garlic paste and finely chopped fresh chilli into a bowl.
- Heat the oil in a small pan. When it starts to smoke slightly add your fenugreek seeds and dry red chilli to the hot oil. Allow them to fry until the fenugreek seeds turn a golden-brown color and the red chilli releases its fragrance. Add in your turmeric powder, but be sure to immediately turn off the heat afterwards to prevent it from burning.
- Pour the hot oil from the pan into your bowl containing the garlic-chili paste. This will lightly cook the paste.
Bringing It All Together
- Combine your tempered oil dressing with the potato-yogurt-spice mixture in the large bowl. Stir all the ingredients together until they are well incorporated.
- Your chukauni is now ready. You can opt to enjoy your chukauni at room temperature, or place it in the fridge to chill before serving. Enjoy!
Ruby says
This is so yummy! I'm going to make this for bbq