Chukauni or potato yogurt salad. If you love the creamy potato salad, but are looking for a healthier alternative, this recipe is sure to become an instant hit. Boiled potatoes partner with cooling yogurt, aromatic spices, and lemon juice to make the ultimate salad. The simple tadka or tempering with fenugreek seeds and spices is a must for the extra layer of deliciousness.
Potato Yogurt Salad (Chukauni) Recipe
Boil potatoes – You have two options here, boil cubed or whole potatoes. If using whole potatoes, peel and dice them after cooking to save time. With cubed potatoes, peel and cut into bite-sized pieces prior to cooking. Cook potatoes in plenty of water, and generous sprinkle of salt. Make salad – Once the potatoes have cooled slightly, combine with cooling yogurt, cumin, red chili powder, onion, chopped coriander (cilantro) leaves, and a drizzle of lemon juice. Tempered spices – The depth of flavor and taste intensifies with the addition of tempered spices. This involves a quick sauté of fenugreek seeds, ground turmeric and red chili powder. Add this to the salad, and you have utterly delicious yet nutritious potato salad.
More Potato Recipes:
Spiced Stuffed Twice Baked Potatoes Crispy Accordion Potatoes Garlic Mashed Potatoes Greek Lemon Potatoes Jeera Aloo | Cumin Potatoes
More Salad Recipes:
Caprese Pasta Salad Arabic Salad Korean Cucumber Salad Moroccan Carrot Salad Soba Noodle Salad
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Traditionally, this Nepalese potato salad is served as a side dish for rice or paratha, but it’s also a perfect side for summer barbecue.Every household has their own chukauni recipe
