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If you have ever visited the beautiful hills of Palpa in Western Nepal, you have likely encountered a dish that is as vibrant in colour as it is in flavour. Chukhauni is a traditional Nepali potato yogurt salad that serves as a cornerstone of Palpali cuisine. While it might look like a standard Indian raita at first glance, Chukhauni is a distinct culinary experience. It is thick, creamy, tangy, and tempered with a smoky mustard oil tadka that gives it an unmistakable kick. For an Indian audience, think of it as the sophisticated, more textured cousin of the South Indian Aloo Pachadi or the North Indian Aloo Raita. The beauty of this dish lies in its simplicity. It requires no exotic ingredients and can be whipped up using standard Indian pantry staples.
Image credit: Freepik
1. Traditional Palpali Chukhauni (The Classic)
This is the authentic version. It is thick enough to be eaten with your fingers alongside Sel Roti (rice flour donuts) or Batuk (black lentil fritters), yet light enough to serve with steamed rice.
Ingredients
• 3 medium potatoes (boiled, peeled, and cubed)
• 1.5 cups thick whisked yogurt (curd)
• 2 green chillies (finely chopped)
• 1 small onion (finely diced)
• Handful of fresh coriander (chopped)
• Salt to taste
• For the tempering: 2 tablespoons mustard oil, half teaspoon fenugreek seeds (methi), half teaspoon turmeric powder , a pinch of asafoetida (hing)
Image credit: Wikipedia
Method
1. In a large mixing bowl, combine the boiled potatoes, chopped onions, green chillies, and salt. Pour in the whisked yogurt and mix gently so the potatoes do not turn into mash.
2. Heat the mustard oil in a small tempering pan until it starts to smoke. Add the fenugreek seeds and let them turn dark brown (almost black) to release their nutty bitterness.
3. Turn off the heat, add the hing and turmeric powder. Immediately pour this golden oil over the yogurt mixture.
4. Garnish with coriander and let it sit for ten minutes before serving so the flavours meld.
Also read: 3 Delicious Nepali Dishes To Try At Home
2. Roasted Chicken Chukhauni
This version is an excellent way to use leftover tandoori chicken or roast chicken. The smokiness of the meat pairs beautifully with the mustard oil tempering.
Ingredients
• Chicken: 500g boneless chicken breast or thighs (boiled with salt and shredded, or leftover roasted chicken).
• Base: 2 large boiled potatoes (cubed to provide texture).
• Yogurt: 3 cups thick whisked curd.
• Aromatics: 1 large red onion (finely sliced), 3 green chillies (slit), and a large handful of fresh coriander.
• Spices: 1 teaspoon cumin powder and salt to taste.
• Tempering: 3 tablespoons mustard oil, 1 teaspoon fenugreek seeds, 1 teaspoon turmeric, and 2 dried red chillies.
Method
1. In a large bowl, combine the shredded chicken and cubed potatoes. The potato acts as a binder for the yogurt and meat.
2. Add the onions, chillies, and cumin powder. Fold in the whisked curd until everything is well coated.
3. Heat the mustard oil until smoking. Add the fenugreek seeds and dried red chillies. Once the seeds turn dark brown, stir in the turmeric and immediately pour the sizzling oil over the chicken mixture.
4. Stir well to ensure the yellow hue of the turmeric spreads evenly. Serve chilled or at room temperature with hot garlic naan or steamed rice.
3. The Protein-Packed Variation: Black Chickpea (Chana) Chukhauni
If you want to turn this side dish into a complete meal or a heavy snack, adding boiled black chickpeas is the way to go. This version is popular in the Terai regions bordering India.
Ingredients
• 2 boiled potatoes (cubed)
• Half cup boiled black chickpeas (Kala Chana)
• 1 cup thick yogurt
• 1 teaspoon ginger-garlic paste
• Standard tempering ingredients
Image credit: Meta
Method
1. Mix the boiled potatoes and chickpeas together.
2. In this variation, sauté the ginger-garlic paste in the mustard oil along with the fenugreek seeds before pouring it over the salad.
3. The chickpeas add a bite and an earthy flavour that makes the dish much more filling.
4.Winter Sweet Potato Chukhauni
In winter, the Indian markets are flooded with Shakarkandi (sweet potato). Replacing regular potatoes with sweet potatoes adds a natural sweetness that creates a complex flavour profile when met with the sourness of the curd.
Ingredients
• Root: 4 large sweet potatoes (boiled or roasted until tender but firm, then cubed).
• Yogurt: 2.5 cups thick curd.
• Crunch: 1/4 cup roasted peanuts (coarsely crushed) or pomegranate arils.
• Spices: 1 teaspoon black salt (kala namak) for an earthy tang and 1/2 teaspoon roasted cumin powder.
• Tempering: 2 tablespoons mustard oil, 1 teaspoon fenugreek seeds, 1/2 teaspoon turmeric, and a pinch of red chilli powder.
Image credit: Freepik
Method
1. Peel the boiled sweet potatoes and cut them into bite-sized chunks. If you roast them in an oven or over charcoal first, the dish will have a superior smoky depth.
2. Mix the sweet potatoes with black salt and cumin powder. Add the curd and fold gently. Sweet potatoes are softer than regular potatoes, so handle them with care to avoid mashing.
3. Prepare the tempering by heating mustard oil and browning the fenugreek seeds. Add the turmeric and a dash of red chilli powder at the very end.
4. Pour the oil over the salad. Top with crushed peanuts for a necessary textural contrast to the soft sweet potato. The combination of sweet, sour, and bitter (from the fenugreek) makes this a standout winter salad.
5. Paneer Chukhauni
This variation replaces some of the potato volume with lightly seared paneer cubes. The paneer absorbs the mustard oil and turmeric, making each bite incredibly flavourful.
Ingredients
• Protein: 200g paneer (cut into small half-inch cubes).
• Base: 1 large boiled potato (cubed).
• Yoghurt: 2 cups thick whisked curd.
• Aromatics: 1 medium onion (finely chopped), 2 green chillies, and fresh mint leaves.
• Spices: Half teaspoon black pepper and salt to taste.
• Tempering: 2 tablespoons mustard oil, 1 teaspoon fenugreek seeds, and half teaspoon turmeric powder.
Image credit: Freepik
Method
1. Heat a teaspoon of oil in a pan and lightly toss the paneer cubes for two minutes until the edges are just slightly golden. This helps the paneer hold its shape and gives it a better mouthfeel in the yoghurt.
2. In a mixing bowl, combine the seared paneer, boiled potato, onion, and chillies.
3. Pour in the thick whisked curd and season with salt and black pepper. Mint works better than coriander here as it cuts through the richness of the paneer.
4. Prepare the tempering by heating mustard oil until smoking. Brown the fenugreek seeds until they are dark, add the turmeric, and pour the sizzling mixture over the salad.
5. Give it a gentle toss. The result is a rich, creamy, and high-protein version of the classic dish that works perfectly as a light dinner.
