Chukauni—a traditional Nepali yogurt and potato salad

Ingredients

• 3 medium potatoes, boiled and diced
• 1 cup plain yogurt
• 1 small onion, finely chopped
• 1–2 green chilies, finely chopped (optional)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1–2 tbsp oil
• Salt as per taste
• 1 tsp red chili powder
• 1–2 tbsp oil
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare potatoes: Boil potatoes until tender, peel, and dice them. Set aside.
2. Temper spices: Heat oil in a pan. Add mustard seeds and cumin seeds. Once they start to crackle, add turmeric and chili powder. Stir quickly.
3. Mix with vegetables: Add chopped onions and green chilies. Sauté for 2–3 minutes.
4. Combine: In a bowl, mix the boiled potatoes with the yogurt. Add the sautéed spice mixture and salt. Mix gently until everything is well combined.
5. Garnish & Serve: Top with chopped cilantro. Serve chilled or at room temperature as a side dish.