Sunday, July 14, 2024

Chukauni: A Flavorful Gem From the West

I remember my first time trying chukauni that my neighbor made. It was love at first taste! Chukauni- a flavorful gem from the West of Nepal, is a yogurt and potato salad with turmeric and mustard seeds added for flavor. It originated from the Palpa district to be exact. It is frequently eaten with other Nepali dishes like choyela, bara, chiura (beaten/flattened rice), etc. as part of a meal or side dish. This is a perfect dish to enjoy on the weekends, and we have the recipe just for you. 


  1. Four small potatoes
  2. Half a cup of plain, full-fat yogurt (you may need more or less, depending on your preferences and the yogurt’s thickness)
  3. 1/2 cup of onion, chopped finely
  4. One tablespoon lemon juice (the amount required may vary based on the sourness of the yogurt)
  5. Half a teaspoon of powdered red chili
  6. Two tsp mustard oil
  7. One-fourth teaspoon fenugreek seeds
  8. 1/8 teaspoon salt with turmeric, to taste; add cilantro as a garnish.


  • Add potatoes to a medium pot and add just enough water to cover by about 1 inch. Raise the heat to medium-high and bring the water to a simmer. Simmer for 8 to 12 minutes, or until the potatoes are completely tender when pierced with a fork.

  • Turn off the heat when the potatoes are done. After draining, give the potatoes a quick rinse in cold water. Peel and cube the potatoes into chunks once they have cooled enough to handle. Move to a sizable bowl.

  • Add yogurt, red chili powder, lemon juice and chopped onion to the bowl. Stir everything thoroughly, then taste and adjust the acid and salt. If the yogurt is too thick, thin it out with a little water to facilitate mixing.

  • In a small pan, heat the mustard oil. Pour the heated oil over the fenugreek seeds. As the fenugreek seeds begin to darken, adjust the heat as necessary. Then, turn off the heat and add a tiny pinch of turmeric.

  • Transfer the heated oil containing turmeric and fenugreek to the bowl. Combine all ingredients, taste and adjust seasoning, and add chopped cilantro as a garnish.

  • Serve the salad chilled or at room temperature to enjoy.

Traditional Chukauni
Traditional Chukauni

Additional Tips

  • Experiment with the spice levels to suit your taste.
  • Ensure the yogurt is at room temperature before whisking to prevent curdling.
  • Fresh ingredients contribute significantly to the dish’s authenticity, so use them whenever possible.


The flavorful gem from the West that is Chukauni, is bound to take you on a delicious excursion into the core of Nepali cuisine. Its blend of flavors, textures, and spices results in a dish that is both exotic and cozy. Chukauni is guaranteed to make a lasting impression on your palate, regardless of whether you’re trying it for the first time or want to recreate a favorite dish. How did you like this recipe? Let us know in the comments! Do share a picture and tag us, we’d love to see how it turns out. Happy reading!


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