Chukauni (Nepali Yogurt Potato Salad)

Name: Chukauni (Nepali Yogurt Potato Salad)
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: Nepali
Ingredients: Boiled potatoes; Thick plain yogurt (dahi); Mustard oil; Green chilies; Onion; Garlic & ginger paste; Fenugreek seeds (methi); Turmeric powder; Red chili powder; Salt; Fresh coriander leaves; Sesame seeds

▶

⏱️ Prep: 15m

🔥 Cook: 5m

🎬 Video: 49s

📊 Easy

🏠 Cuisine: Nepali 🍽️ Course: Side Dish 👥 Servings: 4

Chukauni (चुकौनी) is a traditional Nepali side dish made with boiled potatoes, plain yogurt (dahi), mustard oil, and spices. It originates from Palpa district, but it’s hugely popular in Butwal, Rupandehi, and surrounding areas of the Lumbini Province. For many families, it’s a must-have comfort food year-round — whether it’s hot or cold outside.

Instructions

Boil potatoes until soft but not mushy. Peel and cube them.
Heat mustard oil in a small pan.
In a large bowl, combine the cubed potatoes, whisked yogurt, salt, green chilies, and sliced onions (if using).
Whisk the plain yogurt until it is smooth.
Add fenugreek seeds to the hot oil and cook until they turn dark.
Carefully pour the hot tempered oil mixture (tadka) over the ingredients in the bowl.
Prepare green chilies by slicing or crushing them. If using, thinly slice the onion.
Quickly add turmeric powder and red chili powder to the oil. If using, add sesame seeds at this stage.
Stir gently to combine all ingredients, ensuring the flavors blend well.
Let the Chukauni sit for a few minutes before serving to allow the flavors to meld.

💡 Chef’s Notes

Fresh coriander leaves are completely optional; some prefer to avoid them as their strong smell can overpower the real flavor of Chukauni. Onions are optional but commonly used. For best results, use thick, slightly sour yogurt.