Chukauni | Nepali Potato & Yogurt Side Dish

Take some plain yogurt into a bowl and whisk it until all lumps dissolve.

Add salt to taste, red chili powder, black salt, thinly sliced red onions, and boiled potatoes diced into small pieces.

Use waxy potatoes for better shape retention after boiling.

Add sliced red chilies (or Thai green chilies if preferred) and a handful of fresh coriander leaves.

Mix all ingredients until well combined.

For tempering, heat mustard oil in a deep ladle or Tarka pan until it starts to smoke slightly, then turn off the stove.

Add fenugreek seeds to the hot oil and fry until golden brown.

Add turmeric powder to the oil and immediately pour the tempered oil over the yogurt mixture, being careful not to burn the turmeric.

Mix the yogurt and potato mixture with the tempered oil dressing.

Let the Chukauni rest for a while before serving to allow flavors to mingle.

Dietary

Allergens