Chukauni – Spicy Yogurt Potato Salad Recipe from Western Nepal

Chukauni is the beloved potato salad from Nepal’s western hills—a tangy, spicy twist on a classic side dish. Cubes of boiled potato are tossed in creamy yogurt, tempered with mustard seeds, curry leaves, and dried chilies for a burst of flavor in every bite. Whether served alongside dal‑bhat or enjoyed as a standalone snack, this refreshing salad is easy to make and endlessly adaptable. In this guide, we’ll walk you through each step: from boiling the perfect potatoes to tempering the spices and serving up this zesty delight.

Key Sections at a Glance

Why You’ll Love This Potato Salad Recipe

Ingredients & Equipment

Ingredients

Equipment

Preparing the Potatoes & Yogurt Dressing

Flavor Variations & Serving

Why You’ll Love This Potato Salad Recipe

• Burst of Flavors: A perfect balance of tangy, spicy, and creamy textures.

• Quick & Easy: Ready in under 20 minutes—ideal for busy weeknights.

• Customizable Heat: Adjust the chili and mustard seeds to suit your spice tolerance.

Ingredients & Equipment

Ingredients

• 3 medium potatoes, boiled, peeled, and diced

• 1 cup plain yogurt (Greek or regular)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 2 dried red chilies, broken

• 8–10 curry leaves

• 1 green chili, sliced (optional)

• 1 tbsp vegetable oil or ghee

• Salt to taste

• Fresh cilantro, chopped (for garnish)

Equipment

• Medium pot (for boiling)

• Strainer

• Frying pan or small skillet

• Mixing bowl

• Wooden spoon or spatula

Preparing the Potatoes & Yogurt Dressing

1. Boil & Dice: Cook potatoes in salted water until fork‑tender. Drain and let cool slightly, then cut into ½‑inch cubes.

2. Yogurt Mix: In a bowl, whisk yogurt and a pinch of salt until smooth. Gently fold in the potato cubes until evenly coated.

Flavor Variations & Serving

1. Temper Spices: Heat oil or ghee in a small pan. Add mustard seeds; once they pop, stir in cumin seeds, dried red chilies, and curry leaves.

2. Combine: Pour the hot tempered spices over the yogurt‑potato mixture. Toss gently to infuse the salad with aromatic heat.

3. Garnish & Serve: Sprinkle chopped cilantro and sliced green chili on top. Enjoy warm, at room temperature, or chilled alongside your favorite Nepali meal.

Ready to spice up your snack? Dive in now with this potato salad recipe.