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Chukauni (चुकाउनी)

About Chukauni (चुकाउनी)

Chukauni is a traditional Nepali potato dish, characterized by its tangy and spicy flavors. It's a popular side dish, often served with beaten rice (chiura) or as part of a larger Nepali meal. This flavorful dish is a staple in many Nepali households and is appreciated for its simplicity and deliciousness.

Picture of Chukauni

History

The history of Chukauni is deeply rooted in the culinary traditions of Nepal, particularly within the Palpa region and among the Newar community. Its origins can be traced back to the need for simple yet flavorful dishes that could be prepared using locally available ingredients. Potatoes, a common crop in Nepal, form the base of the dish, while yogurt, spices, and herbs contribute to its distinct tangy taste. Over generations, Chukauni has evolved from a humble home-cooked meal to a beloved dish found in restaurants and celebrations, representing the ingenuity of Nepali cuisine and its ability to create diverse flavors with basic components. The dish's popularity has also expanded beyond its initial regions, becoming a widely cherished part of the Nepali culinary landscape.

Fact 1

Chukauni is often prepared in advance as its flavors tend to enhance over time.

How to prepare?

potatoes - 2-3 medium, boiled and cubedyogurt - 1 cup, plainginger - 1 tablespoon, finely choppedgarlic - 1 tablespoon, finely choppedgreen chilies - 1-2, finely chopped (adjust to taste)turmeric powder - 1/2 teaspooncumin powder - 1/2 teaspooncoriander powder - 1/2 teaspoonfenugreek seeds - 1/4 teaspoonmustard oil - 2 tablespoonssalt - to tastefresh coriander leaves - 2 tablespoons, chopped (for garnish)

Learn step by step to prepare Chukauni

  • 1
    Boil the potatoes until they are soft. Peel and cube them into bite-sized pieces.
  • 2
    In a bowl, whisk the yogurt until smooth and creamy.
  • 3
    Heat mustard oil in a pan over medium heat. Once the oil is hot, add fenugreek seeds. Let them splutter.
  • 4
    Add the chopped ginger, garlic, and green chilies. Sauté for a minute until they turn fragrant.
  • 5
    Add turmeric powder, cumin powder, and coriander powder. Stir well for a few seconds.
  • 6
    Reduce the heat to low and add the whisked yogurt. Mix well and cook for 2-3 minutes, stirring continuously, until the yogurt thickens slightly.
  • 7
    Add the boiled and cubed potatoes to the pan. Gently mix them with the yogurt mixture, ensuring they are well coated.
  • 8
    Add salt to taste and mix everything gently. Cook for another 2-3 minutes, allowing the flavors to meld.
  • 9
    Remove from heat and garnish with fresh coriander leaves.
  • 10
    Serve warm or at room temperature as a side dish with chiura or roti.
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