This deliciously tangy and creamy side dish from the western hills of Nepal, is traditionally paired with Batuk or fried lentil doughnuts, for a meal but also tastes equally amazing with piping hot steamed rice.
With potatoes being a key ingredient in many Nepalese dishes, it comes as no surprise that the country dishes out yet another offering – this time, a yoghurt-based, tempered potato salad of sorts, called chukauni. The closest parallel to draw with this dish would be the thechwani from Himachal Pradesh, closer to home and this cooling dish is typically eaten with fried lentil doughnuts called batuk. Although this combination might seem a bit odd at first, the tanginess from the yoghurt perfectly complements the bland potatoes and tempering of spices, making it a luscious and creamy recipe everyone should try.
The chukauni is a dish that finds its roots in the Palpa district of western Nepal – a place famously known for the handcrafting of traditional dhaka textile and national cap of the country, called the dhaka topi. This hilly region filled with looms was also the starting point of this summery yoghurt-based recipe, which is often consumed as a mid-day meal. While you might not find yourselves with the time or patience to fry lentil doughnuts on most days, you can still enjoy the chukauni with a bowl of steamed rice and a bit of pickle on the side.
Image Credits: SBS