Chukauni—a traditional Nepali yogurt and potato salad

1. 3 medium potatoes, boiled and diced
2. 1 cup plain yogurt
3. 1 small onion, finely chopped
4. 1–2 green chilies, finely chopped (optional)
5. 1 tsp mustard seeds
6. 1 tsp cumin seeds
7. 1 tsp turmeric powder
8. 1–2 tbsp oil
9. Salt as per taste
10. 1 tsp red chili powder
11. 1–2 tbsp oil
12. Fresh cilantro, chopped (for garnish)

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.

Final Product