About This Recipe
Make Nepali chukauni (potato–yogurt salad) at home—order fresh dahi, potatoes, mustard oil and spices delivered fast from Sewapoint’s online grocery.
Ingredients
- 14 medium (≈400 g), boiled & cubedPotatoes (boiling type)
Starchy base for the salad
- 21½ cups (≈375 ml)Thick yogurt (dahi)
Creamy, tangy dressing—use well-set dahi
- 31 smallOnion, thinly sliced
Adds crunch and sweetness
- 41–2Green chilies, chopped
Fresh heat; adjust to taste
- 52 Tbsp, choppedFresh coriander leaves
Herbal freshness
- 6½ tspCumin powder
Earthy depth to the yogurt
- 7½ tspRed chili powder
Color and gentle warmth
- 8¾ tsp (to taste)Salt
Seasons potatoes and yogurt
- 91 TbspLemon juice (optional)
Extra brightness and tang
- 102 TbspMustard oil (for tempering)
Signature aroma; heats to smoking point
- 111 tspFenugreek seeds
Nutty, bittersweet crackle in jhaneko
- 12½ tspTurmeric powder
Bloomed in hot oil for color and aroma
Ingredients
- 14 medium (≈400 g), boiled & cubedPotatoes (boiling type)
Starchy base for the salad
- 21½ cups (≈375 ml)Thick yogurt (dahi)
Creamy, tangy dressing—use well-set dahi
- 31 smallOnion, thinly sliced
Adds crunch and sweetness
- 41–2Green chilies, chopped
Fresh heat; adjust to taste
- 52 Tbsp, choppedFresh coriander leaves
Herbal freshness
- 6½ tspCumin powder
Earthy depth to the yogurt
- 7½ tspRed chili powder
Color and gentle warmth
- 8¾ tsp (to taste)Salt
Seasons potatoes and yogurt
- 91 TbspLemon juice (optional)
Extra brightness and tang
- 102 TbspMustard oil (for tempering)
Signature aroma; heats to smoking point
- 111 tspFenugreek seeds
Nutty, bittersweet crackle in jhaneko
- 12½ tspTurmeric powder
Bloomed in hot oil for color and aroma
Instructions
- 1Boil potatoes in salted water until just tender. Drain, cool slightly, peel and cut into 2 cm cubes.
- 2In a mixing bowl whisk yogurt until smooth. Stir in salt, cumin powder, red chili powder and optional lemon juice.
- 3Fold in potato cubes, sliced onion, chopped green chilies and coriander. Toss gently to coat; set aside.
- 4Tempering (jhaneko): Heat mustard oil in a small pan until it just smokes. Reduce heat; add fenugreek seeds and fry until deep brown (a few seconds). Switch off heat; immediately add turmeric and swirl.
- 5Pour the hot tempering over the yogurt–potato mixture. Mix gently, taste and adjust salt/chili.
- 6Chill 15–20 minutes (optional) to meld flavors. Serve with sel roti, chiura or rotis.
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