Go Back
Authentic Nepali Chukauni Recipe

Authentic Nepali Chukauni

blessmyfoodbypayal
Chukauni is a traditional Nepali salad from the western region, made with boiled potatoes, yogurt, chilies, and spices.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
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