Chukauni

Ingredients

Potatoes

• 800 gwaxy potatoes
• salt

Dressing

• 300 gthick yoghurt
• 3 tbspwhite sesame seeds
• 1 tspturmeric
• 1 tspchilli powder
• ½ tspground timur
• juice of 1 lime
• salt

Tempering

• 2 tbspmustard oil
• 1 tspfenugreek seeds
• 2dried red chillies

To finish

• 1red onion, sliced
• coriander

Directions

1. Boil the potatoes whole in their skins until just tender, then peel them and cut them into thick cubes. Waxy potatoes hold their shape here, whereas floury ones break down into the yoghurt.
2. Toast the sesame seeds in a dry pan until golden, then grind about two thirds of them to a coarse powder and keep the rest whole for scattering.
3. Whisk the yoghurt smooth with the ground sesame, turmeric, chilli powder, timur, salt and lime juice.
4. Heat the mustard oil until it smokes, take it off the heat for 30 seconds, then add the fenugreek seeds and dried chillies.
5. Fenugreek goes from fragrant to bitter in about ten seconds. Pull the pan away the moment the seeds turn deep brown, and if they blacken, throw it out and temper again rather than pouring it in.
6. Pour the tempered oil over the yoghurt and whisk it through.
7. Fold in the potato cubes and the sliced raw onion.
8. Let it stand for 20 minutes at room temperature so the potato takes up the dressing.
9. Serve at room temperature with rice or beaten rice, scattered with the reserved whole sesame seeds and plenty of coriander.

Technique

• The ground sesame is what gives it body. Without it the yoghurt slides off the potato and pools at the bottom.
• It is a speciality of Palpa district in western Nepal and is eaten as a side rather than a salad in its own right.
• Serve it at room temperature. Straight from the refrigerator the mustard oil tastes waxy.

Substitutions

• Any thick plain yoghurt, strained if it is loose.
• Groundnut oil with a teaspoon of mustard powder whisked in.

Variations

• With cucumber added for crunch.
• Made considerably hotter, which is how it is often eaten locally.
• Served cold as a salad in summer.

History

A speciality of Palpa district in western Nepal, eaten as a side with rice or beaten rice.

Frequently asked questions

What is Chukauni?

Chukauni is a salad & side from Nepal: boiled potatoes dressed with yoghurt, fenugreek, sesame and chilli. A speciality of Palpa district in western Nepal, eaten as a side with rice or beaten rice.

How long does Chukauni take to make?

Chukauni takes 20 min of preparation and 25 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Chukauni?

Yes, within limits. Any thick plain yoghurt, strained if it is loose. Groundnut oil with a teaspoon of mustard powder whisked in.

What is the most important thing to get right in Chukauni?

Fenugreek goes from fragrant to bitter in about ten seconds. Pull the pan away the moment the seeds turn deep brown, and if they blacken, throw it out and temper again rather than pouring it in.