How to Make Authentic Nepali Chukauni: 10-Minute Probiotic-Rich Side Dish

The Ultimate Palpali Chukauni Recipe: Nepal’s Viral Yogurt Potato Salad

If you are looking for a dish that is tangy, spicy, and incredibly creamy, look no further than the authentic Nepali Chukauni. Hailing from the beautiful hills of Palpa, this isn't just a side dish; it’s a soul-comforting experience.

Whether you’re a fan of 

probiotic-rich recipes or just want to level up your Dal Bhat game, this 10-minute recipe is a must-try.

Why is Chukauni Trending in 2026?

As more people shift toward gut-healthy fermented foods, Chukauni has gained global fame. It’s a gluten-free, vegetarian-friendly potato salad that uses yogurt (Dahi) instead of mayo, making it a lighter, zestier alternative to Western potato salads.

Ingredients You’ll Need

• Potatoes: 3 medium-sized (boiled, peeled, and cubed).

• Yogurt (Dahi): 2 cups of thick, whisked curd.

• Onion: 1 small (finely sliced).

• Green Chillies: 2-3 (chopped).

• Spices: Salt to taste, ½ tsp Turmeric, 1 tsp Kashmiri Red Chilli powder.

• The Secret Touch: 1 tsp Roasted Sesame (Teel) powder and a pinch of Sichuan Pepper (Timur).

• For the Tadka (Tempering): 2 tbsp Mustard Oil and ½ tsp Fenugreek (Methi) seeds.

Step-by-Step Instructions

1. Prep the Base

In a large mixing bowl, whisk the yogurt until smooth. If it's too thick, add a splash of water. Add your cubed boiled potatoes, sliced onions, green chillies, and salt.

2. Add the Aromatics

Stir in the red chilli powder, roasted sesame powder, and that signature Timur for a zingy, numbing kick that defines authentic Palpali flavor.

3. The Magic Tadka (Tempering)

This is where the flavor comes alive! Heat mustard oil in a small pan until it starts to smoke. Add the fenugreek seeds and let them turn dark brown (almost black) to release their nutty aroma.

4. The Sizzle

Turn off the heat, add the turmeric powder to the hot oil, and immediately pour it over your yogurt-potato mixture. You should hear a satisfying tshhh sound!

5. Garnish & Serve

Mix everything thoroughly. Garnish with fresh coriander leaves.

Pro-Tips for the Best Result

• Cold vs. Warm: Chukauni can be served chilled or at room temperature.

• The Oil Matters: Use Mustard Oil for that authentic, pungent Nepali kick. Regular vegetable oil won't give you the same depth.

• Serving Suggestions: It pairs perfectly with Sel Roti, Chiura (beaten rice), or as a refreshing side to a hot plate of Dal Bhat.