Chukauni / Nepali Potato Salad/ Achar

CHUKAUNI

Chukauni is a spicy potato yogurt Achar, we also can say salad.

I put in summer special menu and called Potato Cold Curry when I was in Delhi Deli, Clapham, 2002 .

It is a typical Nepali Achar pickle from the Western region specially from Gulmi, Parbat, Kusma, Palpa District. My research says more delicacy from Gulmi.

It’s earthy, creamy , sour, hot really refreshing and  very simple to make.

 Utensils

1. Pan – for sputtering / tempering
2. Bowl – Mixing
3. Stockpot- Boiling Potato  

Ingredients

• Potato  – 1 kg / boiled in salted water, please use local, there is proven scientific reason to have local produces.
• Oil - 45 ml / 3 tbs, When I cook a typical Nepali Dish, I love to used cold press Mustard oil Fenugreek seeds- 5 gm  / 1 teaspoon
• Red Chilli dry – 8 gm / 2 each
• Green chilies -20 gm /4 each 2 slit and 2 chopped
• Turmeric –  5 gm / 2 tsp
• Onion  Red – 70 gm 1 each
• Red Chili Powder – 2 gm / 1tsp, its give different level of heat
• Salt - 14 gm / 3 tsp
• Plain yogurt – 200 gm
• Coriander – 12.5 gm / few springs roughly chopped for garnish
• Lemon – Half optional

Method

Peel the potatoes and make a cube and keep on side.

Marinated potato, onion with salt, red chili powder, and lemon juice with yogurt is not sour enough.

Leave to marinate.

Tempering ( Jhanne )

Make oil hot until smoking adds fenugreek to sputter and leave until dark add dry chili green chili. Take the pan away from fire then add turmeric git quickest stir just before pouring over to marinated potato bowl ( this is an important cooking technique to get full of flavor and turmeric and chilies. It is a great concoction of Taste.

Chukauni is ready to serve...!!!