Healthier Potato Yogurt Salad | Chukauni
Cooling potato yogurt salad or chukauni served with summer barbecues
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Ingredients
Salad:
- 2 large potatoes peeled and cut into cubes
- 2 cups yogurt lightly whisked
- 1 teaspoon ground cumin
- ½ teaspoon red chili powder
- Juice of ½ of 1 small lemon
- 1 small onion sliced
- 1 green chili chopped (optional)
- 2 tablespoons chopped coriander cilantro leaves
- Water to boil potatoes
- Salt to taste
Tempered spices:
- 2 teaspoons oil preferably mustard oil
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon ground turmeric
- ½ teaspoon red chili powder
Instructions
- Place potatoes in a large saucepan or pot.
- Cover with water. Season with salt.
- Bring the water to a boil, then reduce heat, and simmer for about 5-10 minutes or until easily pierced with a fork.
- Drain potatoes, and allow to cool slightly.
- Combine together yogurt, ground cumin, red chili powder, and lemon juice in a large bowl.
- Add boiled potatoes, onion, and green chilies ( if using), and coriander (cilantro) leaves. Stir.
- To temper spices, heat oil in a small frying pan over medium heat.
- Add fenugreek seeds, and fry, for about 1 minute. Reduce heat to low.
- Add ground turmeric and red chili powder. Stir. Remove from heat.
- Add to salad. Stir.
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Notes
- 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
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 62g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 318mg | Fiber: 6g | Sugar: 19g