Nepali Chukauni – Spicy Yogurt Potato Salad

Rosalyn John
Rosalyn John @rosalyn_kitchen227

#TRT
#TheRecipeTesters
#Week2
#RegionalClassics
#HomestyleRecipes

Thank you, @swatisheth74 for sharing this Zatpat Chatpat Aloo Salad (Chukauni) recipe! The combination of yogurt and aloo is always a winner. The moment I saw it, I felt like trying it out — it looked so simple yet absolutely delicious. I made it with a slight twist, and it paired wonderfully with rotis.

Recipe 🔗 ➡️ https://cookpad.wasmer.app/in/r/24915496

A cool, spicy, and tangy side dish from the Palpa region of Nepal!

Simple, cooling, and full of flavor – here's my take on Nepali Chukauni, a creamy-spicy potato and yogurt salad that pairs beautifully with beaten rice (chiura) or dal-bhaat!
With minimal ingredients and bold tempering, this humble homestyle dish from western Nepal wins hearts in every bite! 🇳🇵❤️

#NepaliChukauni #TheRecipeTesters #Week2 #RegionalClassics #HomestyleRecipes #PotatoYogurtSalad #ChukauniLove #ComfortFood #EasyNepaliDish #BeatenRiceSide

Nepali Chukauni – Spicy Yogurt Potato Salad

#TRT
#TheRecipeTesters
#Week2
#RegionalClassics
#HomestyleRecipes

Thank you, @swatisheth74 for sharing this Zatpat Chatpat Aloo Salad (Chukauni) recipe! The combination of yogurt and aloo is always a winner. The moment I saw it, I felt like trying it out — it looked so simple yet absolutely delicious. I made it with a slight twist, and it paired wonderfully with rotis.

Recipe 🔗 ➡️ https://cookpad.wasmer.app/in/r/24915496

A cool, spicy, and tangy side dish from the Palpa region of Nepal!

Simple, cooling, and full of flavor – here's my take on Nepali Chukauni, a creamy-spicy potato and yogurt salad that pairs beautifully with beaten rice (chiura) or dal-bhaat!
With minimal ingredients and bold tempering, this humble homestyle dish from western Nepal wins hearts in every bite! 🇳🇵❤️

#NepaliChukauni #TheRecipeTesters #Week2 #RegionalClassics #HomestyleRecipes #PotatoYogurtSalad #ChukauniLove #ComfortFood #EasyNepaliDish #BeatenRiceSide

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Ingredients

Total Time: 20–25 minutes
Servings: 3–4 servings
  1. Main Salad:
  2. 3medium potatoes – steamed, peeled & roughly cubed
  3. 1 cupthick plain curd (slightly sour preferred)
  4. 2-3 tbspWater, to adjust consistency
  5. 1medium onion – thinly sliced
  6. 3green chilies – finely chopped (adjust to taste)
  7. Salt – to taste
  8. 2 tbspchopped coriander leaves
  9. Tempering:
  10. 2 tbspmustard oil (or any neutral oil, but mustard oil gives authentic flavor)
  11. 1/2 tspfenugreek seeds (methi)
  12. 1/2 tspturmeric powder
  13. 1/2 tspred chili powder

Cooking Instructions

Total Time: 20–25 minutes
  1. 1

    ▪︎ Steam & Prep Potatoes:
    Steam the potatoes until fork-tender. Peel and cube them roughly. Set aside.

  2. 2

    ▪︎ Make the Base:
    In a mixing bowl, add the cubed potatoes, sliced onions, green chilies, salt, and fresh coriander.

  3. 3
  4. 4

    ▪︎ Whisk the Yogurt:
    Whisk curd until smooth. Add 2 tablespoon water if too thick. Pour it over the potato-onion mix and gently toss to coat everything well.

  5. 5
  6. 6

    ▪︎ Prepare the Tempering:
    In a small pan, heat mustard oil until it starts to smoke slightly. Lower the flame.
    Add fenugreek seeds – let them turn dark (but not burnt).
    Quickly add turmeric and chili powder, give it a quick stir, and pour this hot tadka directly over the yogurt-potato mixture.

  7. 7

    ▪︎ Mix & Serve:
    Mix everything well. Taste and adjust salt or spice.
    Chill for 10–15 minutes if you prefer it cold. Garnish with extra coriander before serving.

  8. 8
  9. 9
  10. 10

    Tips:

    Use slightly sour curd for a tangier kick.

    Add a splash of lemon juice if your yogurt isn’t tangy enough.

    Serve with chiura (flattened rice) or as a side to your everyday dal-rice meal.

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Rosalyn John @rosalyn_kitchen227
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