Chukauni

Ingredients (Main)

4 Medium Potatoes, Boiled and Peeled

1.50 cups Thick Curd or Yogurt (preferably Hung Curd or Greek Yogurt)

1 Medium Onion, Finely Sliced

1-2 Green Chilies, Finely Chopped (adjust to your spice preference)

2 tbsp Fresh Coriander Leaves, Chopped

1 tsp Cumin Powder

1 tsp Red Chilli Powder (adjust as per your spice preference)

Salt to taste

Juice of half a Lemon (adjust as per the tanginess of curd or yogurt)

Ingredients for Tempering (Tadka)

2 tbsp Mustard Oil

1 tsp Fenugreek Seeds (Methi)

½ tsp Turmeric Powder

Prepare Potatoes

Cut the boiled and peeled potatoes into medium-sized cubes and set them aside.

Prepare the Yogurt Mixture

In a mixing bowl, add the thick yogurt.

Add cumin powder, red chili powder, salt, and lemon juice.

Mix well to form a smooth, spiced yogurt mixture.

Assemble the Chukauni

Add the potato cubes to the yogurt mixture.

Add the finely sliced onions, chopped green chilies, and fresh coriander leaves.

Mix everything gently until the potatoes are well coated with the yogurt mixture.

Traditional Tempering (Tadka)

Heat mustard oil in a small pan until it starts to smoke.

Add fenugreek seeds and let them turn dark brown (be careful not to burn).

Turn off the heat and immediately add turmeric powder. Stir quickly.

Pour this tempered oil directly over the assembled Chukauni.

Adjust Seasoning

Taste and adjust salt, chili, or lemon juice as needed.

Serve

Serve your Chukauni chilled or at room temperature as a side dish with rice or as a refreshing salad.