Authentic Nepali Chukauni Recipe

02 Oct Authentic Nepali Chukauni Recipe

Last Updated on October 2, 2024 by blessmyfoodbypayal

Authentic Nepali Chukauni Recipe with step wise pictorial and video method.

Just assemble few ingredients and a delicious curry is ready without elaborate cooking, this is the beauty of Nepali recipe Chukauni.

Nepali Chukauni is a flavourful, delicious & an easy to make recipe from the mountainous regions of Nepal.

It is an underrated & under regarded recipe but reflects the bold flavours of Nepali Cuisine, Culture & taste of the countries people.

Nepali Chukauni has tend to become a staple in Nepali households, It is enjoyed constantly usually by many families. Nepali Chukauni represents the region’s love for it’s beautiful, bold & earthy flavors. Chukauni is a recipe which gives the flavour of the strongness of a mountain & it’s earthly taste.

Traditional Nepali Chukauni Recipe is a simple yet flavourful nature of the nepali cuisine. It is often used as a side dish to accompany foods like (Dal, Curry, etc). It is a very simple recipe and holds place in hearts of many people of Nepal. This dish is usually enjoyed in Nepali households & is tend to be a spicy staple food. Chaukhani and Auria are similar and is common with chaukhani. Auria is a famous recipe of jammu

With the essence of time, Authentic Chukauni Recipe from Nepal has developed certainly, with different regions adding their taste & experimenting some versions of recipe by adding their own twist.

One certain perks of this recipe is, it is a very quick to make recipe, which has very less preparation as well as very less cooking time. It can be made within 5 minutes.

Nepali Chukauni is a very authentic recipe which is served as a side dish on a platter, as a side dish, it adds to the missing ingredients or the spices of the food. This recipe adds elegancy, depth of flavour & complexity to the platter, thus leaving a bold & lasting impression. It is A Tangy Potato Yogurt Salad with a beautiful blend of flavours and spices of Nepal.

It is a very easy yet authentic recipe & is a must try for people looking for a different hit to their taste buds. Nepali Chukauni is a versatile yet simple & non complex recipe.

This recipe needs more closure & notability because of it’s simplicity and uniqueness.

It wasn’t easy for us to make this recipe, though this is the most viral recipe of today’s time, hence available everywhere, but there were many controversies attached to it.

Most of the viewers and readers, who actually know the recipe, were of the opinion that the recipe circulated doesn’t stick to authentic parameters and is being improvised.

I tried my best to find out the closely original recipe by going through every possible detail, watching several videos and reading many of the articles.

So here, finally we have come up with the recipe of most viral Nepali Chukauni in the most authentic way.

HOW TO MAKE NEPALI CHUKAUNI: STEP-BY-STEP RECIPE GUIDE :

Take a non stick pan and add sesame seeds, timbur and dry red chilies.In the picture below, you can see how the timbur\Schezwan Pepper.

Dry roast on low heat until aromatic.

Take out off the pan, otherwise they may burn as the pan is very hot. Once cool completely, grind to a powder. Keep aside this spice powder.

Take curd in a bowl and whisk it. If the curd is thick, you can add little water.

Add salt and spice powder. Whisk well so that everything gets mixed.

Then add potatoes, onion, coriander leaves and green chilies.

Give them a good mix.

For tadka, add mustard oil in a tadka pan. Let oil cook to the smoking point.

Add Fenugreek seeds.

Let the seeds burn to black. Yes, not brown but burn to black.

Take the tadka pan off the heat and come close to the curd pan. Add turmeric powder and mix. Do fast as the oil is very hot, so turmeric will burn.

Immediately pour this tadka over the curd.

Mix well.

Enjoy with steamed rice.

NOTES

• Some people make this recipe without using spice powder but that is necessary part of authentic traditional Chukauni.
• Timbur/Szechwan Pepper is easily available in pansari shop so better not to skip it for the most authentic taste. But in case you don’t get it, you can totally skip or use black pepper or go for only sesame seeds powder.
• Some people also add red chilli powder. That needs to be added only if you are not using dry red chilies in the spice powder. So either go for dry red chilli in the spice powder or red chilli powder directly in the curd.
• If this recipe is going to be regular in your kitchen, then you can make the spice powder in bulk, store and as & when making Chukauni, you have it instantly.
• As already mentioned, if the curd is thick, you can add little water as per the requirement.
• Curd must be sour but if it is not, you can add juice of half lemon and this is how it is traditionally done.

Authentic Nepali Chukauni Recipe – Recipe Card

Authentic Nepali Chukauni

blessmyfoodbypayal

Chukauni is a traditional Nepali salad from the western region, made with boiled potatoes, yogurt, chilies, and spices.

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Prep Time 5 minutes mins

Cook Time 2 minutes mins

Course Condiment, Main Course, Side Dish

Cuisine Nepali

Servings 3

Ingredients

  

FOR SPICE POWDER

• 2 tbsp white sesame seeds
• 1/2 tsp Timbur/Szechuan Pepper easily available in pansari shop
• 2 dry red chilies

FOR CURD MIXTURE

• 2 cup curd sour
• 2 Cup boiled potatoes 4 potatoes came to 2 cups after cutting
• 1 small onion cut lengthwise
• Handful of coriander leaves
• 2 green chilies thinly sliced or slit
• Salt to taste

FOR TADKA

• 1 tbsp mustard oil
• 1/2 tsp Fenugreek seeds/methi dana
• 1/4 tsp turmeric powder

Instructions

 

• Take a non stick pan and add sesame seeds, tumbur and dry red chilies.
• Dry roast on low heat until aromatic.
• Take out off the pan, otherwise they may burn as the pan is very hot.
• Once cool completely, grind to a powder. Keep aside this spice powder.
• Take curd in a bowl and whisk it. If the curd is thick, you can add little water.
• Add salt and spice powder.
• Whisk well so that everything gets mixed.
• Then add potatoes, onion, coriander leaves and green chilies.
• Give them a good mix.
• For tadka, add mustard oil in a tadka pan.
• Let oil cook to the smoking point.
• Add Fenugreek seeds.
• Let the seeds burn to black. Yes, not brown but burn to black.
• Take the tadka pan off the heat and come close to the curd pan.
• Add turmeric powder and mix. Do fast as the oil is very hot, so turmeric will burn.
• Immediately pour this tadka over the curd.
• Mix well.
• Enjoy with steamed rice.

Notes

Some people make this recipe without using spice powder but that is necessary part of authentic traditional Chukauni.

Timbur/Szechuan Pepper is easily available in pansari shop so better not to skip it for the most authentic taste. But in case you don't get it, you can totally skip or use black pepper or go for only sesame seeds powder.

Some people also add red chilli powder. That needs to be added only if you are not using dry red chilies in the spice powder. So either go for dry red chilli in the spice powder or red chilli powder directly in the curd.

If this recipe is going to be regular in your kitchen, then you can make the spice powder in bulk, store and as & when making Chukauni, you have it instantly.

As already mentioned, if the curd is thick, you can add little water as per the requirement.

Curd must be sour but if it is not, you can add juice of half lemon and this is how it is traditionally done.

Keyword Authentic Nepali Chukouni