Mumbai: If you love exploring unique and flavorful dishes from different cultures, then it’s time to take your taste buds on a cross-border culinary adventure. While Bhutan’s Ema Datshi took the internet by storm with its creamy, spicy, and soul-warming flavours, there’s another dish waiting to be discovered—Nepali Chukauni. This hidden gem from Nepal brings a delightful fusion of tanginess, creaminess, and bold spices, making it the perfect dish for those who appreciate comfort food with a kick.
Much like Ema Datshi, Chukauni is a rich and indulgent dish, but it stands out with its distinctively tangy and refreshing flavour profile. This traditional Nepali yoghurt-based potato salad is infused with aromatic spices and topped with a sizzling tempering of mustard oil, chilli, and kasuri methi. The result? A dish that is light yet satisfying, creamy yet zesty, and packed with layers of flavour. Whether you’re looking for a quick, fuss-free lunch or a comforting side dish, Chukauni is an easy-to-make recipe that deserves a spot on your dining table.
Nepali Chukauni Recipe
Chukauni stands out due to its simple yet bold combination of flavours. Unlike Ema Datshi, which focuses on cheese and chilli, Chukauni’s magic lies in its yoghurt base, tangy amchur (dry mango powder), and a tempering of fragrant mustard oil. This results in a dish that is cooling yet spicy, creamy yet refreshing, and hearty yet light—the perfect balance of flavours and textures.
This dish, originating from the hilly regions of Nepal, has been enjoyed for generations as a comforting yet nutritious staple. Its cool, creamy base is contrasted by the warmth of aromatic spices and sizzling mustard oil, creating a harmonious blend of flavours. Whether you’re looking for a simple weekday dish or an exciting addition to your meal, this authentic Nepali Chukauni recipe is sure to impress!
Ingredients:
- 1 cup fresh curd (yoghurt) (preferably at room temperature)
- 1 tsp red chilli powder
- 1 tsp amchur (dry mango powder)
- 1 tsp salt (adjust as per taste)
- A splash of water (to adjust consistency)
- A handful of sliced onions
- 2-3 boiled potatoes, chopped
- A handful of chopped fresh coriander
For the tempering (Tadka):
- 1 tbsp mustard oil
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
Method:
Step 1: Prepare the yoghurt base
- In a large mixing bowl, add the curd and season it with red chilli powder, amchur powder, and salt.
- Whisk the mixture thoroughly until smooth, ensuring that the spices are evenly distributed, and there are no lumps in the yoghurt.
- If the mixture is too thick, add a small splash of water to adjust the consistency, making it creamy but not overly runny.
Step 2: Add the vegetables
- Once the yoghurt base is ready, toss in the sliced onions, chopped boiled potatoes, and fresh coriander.
- Gently mix everything, ensuring the potatoes are coated well with the flavourful yoghurt dressing.
- Set this mixture aside while you prepare the tempering.
Step 3: Make the flavourful tempering
- Heat 1 tablespoon of mustard oil in a small pan over medium heat.
- Once the oil is hot, add kasuri methi, red chilli powder, and turmeric powder.
- Allow the spices to sizzle and bloom, releasing their deep aroma. Be careful not to burn them.
- Remove from heat and immediately pour the hot tempering over the yoghurt and potato mixture.
- Give everything a gentle stir to incorporate the flavours.
To truly savour the flavours of Chukauni, serve it warm or at room temperature over a steaming plate of freshly cooked rice. The cool, tangy yoghurt combined with the warmth of the tempering and the softness of the potatoes make for a deliciously comforting meal.
Alternatively, it can also be enjoyed as a side dish with roti, naan, or even as a dip with fresh vegetables.
Pro-tips for perfect Chukauni
- Use room temperature curd – Cold yoghurt may curdle when combined with hot tempering, so it’s best to bring it to room temperature before mixing.
- Adjust the spice level – If you prefer a milder taste, reduce the chilli powder or add a bit more yoghurt to balance the heat.
- Let it sit for a few minutes – Allowing the dish to rest for 5-10 minutes before serving helps the flavours meld together beautifully.
- Try adding green chillies – If you enjoy extra heat, finely chop fresh green chillies and mix them in for an added punch.
Whether you enjoy it as a comforting meal on a rainy day or as a refreshing side dish for a hearty lunch, Chukauni is bound to become a favourite in your kitchen. Whether enjoyed with steamed rice, roti, or on its own, this recipe is a fantastic way to add a taste of Nepalese tradition to your dining experience. So why not bring a piece of Nepal into your kitchen?
If you love bold and refreshing flavours, Nepali Chukauni is a must-try! Whether served with rice or enjoyed on its own, Chukauni is a flavourful dish that will elevate your meals with its unique taste and texture! Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
