Nepali Chukauni
Nepali Chukauni
Ingredients
For the Chukauni Base
- 1 cup fresh yogurt
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon Amchur (dry mango) powder
- to taste salt
- 2 boiled potatoes, cut into bite-sized cubes
- 1 onion, thinly sliced
- 1-2 green chilies, finely chopped
- 1/4 cup coriander leaves, finely chopped
For the Tempering (Tadka)
- 2 tablespoons mustard oil, or any oil or ghee of your choice
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon kasoori methi
Instructions
- 1
Pour 1 cup of fresh yogurt into a large mixing bowl.
⏱️ 1 min
- 2
Add salt to taste, 1 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon Amchur (dry mango) powder to the yogurt.
⏱️ 1 min
- 3
Whisk all these ingredients together thoroughly until they are well combined and the yogurt mixture turns a light brown/orange color.
⏱️ 2 min
- 4
To the prepared yogurt mixture, add 2 boiled potatoes, which have been cut into bite-sized cubes.
⏱️ 2 min
- 5
Next, add 1 thinly sliced onion and 1-2 finely chopped green chilies.
⏱️ 2 min
- 6
Finally, add 1/4 cup of finely chopped coriander leaves.
⏱️ 1 min
- 7
Mix all the ingredients well with a spoon until the potatoes, onions, chilies, and coriander are evenly coated with the seasoned yogurt mixture.
⏱️ 2 min
- 8
Heat 2 tablespoons mustard oil (or any oil or ghee of choice) in a small tempering pan (tadka pan) over medium heat.
⏱️ 1 min
- 9
Once the oil is hot, add 1/2 teaspoon mustard seeds and let them splutter.
⏱️ 1 min
- 10
Add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and 1 tablespoon kasoori methi (dried fenugreek leaves) to the hot oil. Stir the tempering mixture quickly to combine the spices and allow them to sizzle for a few seconds.
⏱️ 1 min
- 11
Pour the hot, sizzling tempering mixture directly over the potato and yogurt mixture in the bowl.
⏱️ 1 min
- 12
Mix thoroughly with a spoon until the tempering is fully incorporated and distributed, giving the Chukauni a rich golden color.
⏱️ 1 min
- 13
Serve the Nepali Chukauni warm or at room temperature, typically with hot rice.
Kitchen Tools
Nutrition Facts (per serving)
Nepali Chukauni
For the Chukauni Base
- 1 cup fresh yogurt
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon Amchur (dry mango) powder
- to taste salt
- 2 boiled potatoes, cut into bite-sized cubes
- 1 onion, thinly sliced
- 1-2 green chilies, finely chopped
- 1/4 cup coriander leaves, finely chopped
For the Tempering (Tadka)
- 2 tablespoons mustard oil, or any oil or ghee of your choice
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon kasoori methi
Instructions
- 1
Pour 1 cup of fresh yogurt into a large mixing bowl.
⏱️ 1 min - 2
Add salt to taste, 1 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon Amchur (dry mango) powder to the yogurt.
⏱️ 1 min - 3
Whisk all these ingredients together thoroughly until they are well combined and the yogurt mixture turns a light brown/orange color.
⏱️ 2 min - 4
To the prepared yogurt mixture, add 2 boiled potatoes, which have been cut into bite-sized cubes.
⏱️ 2 min - 5
Next, add 1 thinly sliced onion and 1-2 finely chopped green chilies.
⏱️ 2 min - 6
Finally, add 1/4 cup of finely chopped coriander leaves.
⏱️ 1 min - 7
Mix all the ingredients well with a spoon until the potatoes, onions, chilies, and coriander are evenly coated with the seasoned yogurt mixture.
⏱️ 2 min - 8
Heat 2 tablespoons mustard oil (or any oil or ghee of choice) in a small tempering pan (tadka pan) over medium heat.
⏱️ 1 min - 9
Once the oil is hot, add 1/2 teaspoon mustard seeds and let them splutter.
⏱️ 1 min - 10
Add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and 1 tablespoon kasoori methi (dried fenugreek leaves) to the hot oil. Stir the tempering mixture quickly to combine the spices and allow them to sizzle for a few seconds.
⏱️ 1 min - 11
Pour the hot, sizzling tempering mixture directly over the potato and yogurt mixture in the bowl.
⏱️ 1 min - 12
Mix thoroughly with a spoon until the tempering is fully incorporated and distributed, giving the Chukauni a rich golden color.
⏱️ 1 min - 13
Serve the Nepali Chukauni warm or at room temperature, typically with hot rice.