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Nepali Chukauni is from the beautiful hilly regions of western Nepal and highlights the simplicity and innovation of rural Nepali cuisine. Chukauni is a popular dish during local festivals and family gatherings. Chukauni is a Nepalese side dish that was invented in the Palpa area of western Nepal. Made with boiled potatoes, curd, onion, coriander, and spices.
Nepali Chukauni, a traditional potato and curd dish from the hilly regions of Nepal, is a culinary gem known for its rich flavours and refreshing taste. it can be paired with roti, rice or pav. To master Chukauni, always use fresh ingredients, fresh curd, and grounded spices. The heart of Chukauni lies in its tadka. The tempering elevates the dish to another level. It improves the taste and gives it a nice texture, too. Enjoy Chukauni as a vibrant side dish or a light, flavorful meal.
Fresh Potatoes
To make this delicacy at home, always use a fresh potato. It helps with texture and taste. In a pan, boil potatoes until tender but not mushy; don’t overcook; it will make the dish soggy. Cool them down, peel them, and chop them into cubes. Fresh potatoes give a base to the curd; otherwise, it will mix and form a soggy gravy. Well-boiled potatoes also absorb the flavours and spices. So, always opt for good-quality fresh potatoes.
Thick And Fresh Curd
The curd used in Chukauni should be thick and fresh so the dish texture can be creamy. You can make curd at home using full-fat milk or opt for full-fat curd. It will enhance the quality of the dish. As creaminess is very important for good taste, always strain the excess water from the curd to achieve a thicker consistency. High-quality curd not only adds a tangy flavour but also ensures a smooth and creamy coating over the potatoes, making the dish more satisfying.
Flavourful Tadka
Tadka is very important for dishes; it adds flavour and aroma to the dish. Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter. Add chopped green chillies, garlic, and curry leaves. Pour this tadka over the potato and yoghurt mixture. This will infuse the dish with flavour. The tempered spices provide a warm, aromatic taste that complements the cool, tangy yoghurt and tender potatoes, creating a balanced and flavourful dish.
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Balance The Spices
A balance of spices is a must for Chukauni. Use turmeric, red chilli powder, and salt patiently and with proper measurement. Adjust these according to your taste preference. The spices should enhance the tanginess. The turmeric adds a subtle flavour and vibrant colour, while the red chilli powder provides a spicy touch to the dish.
Fresh Herbs
To add freshness and taste to the dish, add coriander and green onions. Chop them finely and mix them into the dish just before serving. The herbs not only enhance the dish's taste but also add a vibrant colour, making it more visually appealing. Fresh coriander adds a citrusy note that brightens the dish, while green onions provide a mild onion flavour.
Resting Time
This is the most important, as patience is the key. Before serving, always allow Chukauni to rest for around 15–20 minutes. This resting period helps meld flavours together, making the dish more flavourful and aromatic. The curd absorbs the spices, and the potatoes soak up the tangy dressing, resulting in a delightful taste. Serve it as a side dish or a light meal, and enjoy. You can garnish with coriander and chilly.
So, what are you waiting for this season? Try the dish from the hills in your kitchen, the Nepali Chukauni, by using fresh ingredients, achieving the perfect curd consistency, and balancing spices. This flavourful dish is perfect as a side dish or can be eaten by itself too.
