Nepali
Chukauni
Chukauni is a Palpali Nepali potato and yogurt achar, tangy with dahi and fragrant from hot mustard oil tempering. It is usually served cool or at room temperature with chiura, roti, or a simple dal bhat meal.
Ingredients
- Waxy potatoes, boiled, peeled, and cut into bite-size pieces2 medium
- Plain whole-milk yogurt, whisked smooth3/4 cup
- Red onion, thinly sliced1/4 cup
- Green chilies, finely chopped1 to 2
- Fresh cilantro, chopped2 tablespoons
- Salt3/4 teaspoon
- Roasted cumin powder1/2 teaspoon
- Timur powder or freshly crushed Sichuan pepper1/4 teaspoon
- Kashmiri chili powder or Nepali red chili powder1/2 teaspoon
- Mustard oil1 tablespoon
- Fenugreek seeds1/2 teaspoon
- Ground turmeric1/2 teaspoon
Method
- Boil the potatoes in their skins until just tender, then drain, cool enough to handle, peel, and cut into bite-size pieces.
- Put the potatoes in a mixing bowl and add the whisked yogurt, onion, green chilies, cilantro, salt, roasted cumin powder, timur, and chili powder.
- Mix gently so the potatoes are coated but not mashed, then let the bowl sit while you make the tempering.
- Heat the mustard oil in a small pan until it just begins to smoke, then lower the heat.
- Add the fenugreek seeds and fry until they turn deep brown and aromatic, taking care not to blacken them.
- Turn off the heat, stir in the turmeric, and immediately pour the hot tempering over the potato-yogurt mixture.
- Fold everything together thoroughly, taste for salt and chili, and rest for 10 minutes so the yogurt takes on the mustard oil and spice aroma.
- Serve Chukauni cool or at room temperature with chiura, roti, or alongside dal bhat.
Common questions
Can I substitute regular potatoes for waxy potatoes in Chukauni?
Yes, but waxy potatoes hold their shape better. If using starchy potatoes, boil them gently and stop as soon as tender, then handle very carefully while mixing so the salad doesn’t turn mushy.
How long should I let Chukauni rest before serving?
Let it rest about 10 minutes after adding the tempering. That gives the yogurt time to absorb the mustard oil, fenugreek, and turmeric aroma without making the potatoes break down.
What are the most common mistakes when making Chukauni?
Overboiling the potatoes, blackening the fenugreek, and adding the tempering when the oil is too cool are the main mistakes. Also avoid vigorous mixing, which crushes the potatoes and makes the yogurt watery.
How should I store leftover Chukauni?
Store it covered in the refrigerator for up to 2 days. The yogurt may loosen slightly and the spices intensify, so stir gently before serving. Avoid freezing, as the potatoes and yogurt will separate.
What’s the best way to serve Chukauni?
Serve it cool or at room temperature with chiura, roti, sel roti, or as a side with grilled or fried foods. If it has been chilled, let it sit 15–20 minutes before serving for better flavor.