My grandmother (hajurama) was born and raised in Palpa, Nepal. She lost her parents when she was a child and was married off to my grandfather at a young age. Despite never attending school, she taught herself how to read and write. She would read scriptures that were traditionally forbidden for women and was always vocal about the importance of education for women. She firmly believed that the first step to our freedom was education.
Chukauni originates from the Palpa region, where strong women like my grandmother are born. She was the one who introduced this recipe to our family.
Before I left Nepal to move to the United States for my undergraduate studies, my mother taught me a few basic recipes to help me get by—dal, cauliflower, aloo ko achar, and more. My grandmother, who was nearly 70 at the time, said, “Let me teach you how to make chukauni. Khub man parcha talai, aba bhetne hoina hola” (You love it, and we may never meet again). Like any grandchild, I reacted by scolding her for talking nonsense. But she patiently guided me through the recipe, step by step.
Six months after I moved, she passed away. This recipe holds deep significance for me, bringing back memories of my hajurama—who smelled of jasmine flowers and dhoop, whose old wooden closet was always stocked with cashews and coconut, who massaged her hair with raw mustard oil, and who kept a pack of cigarettes she thought she hid so well from us.The recipe calls for timur (a close cousin of Sichuan pepper) and ground sesame seeds, which are optional—you can skip or add them as your heart desires. Chukauni remains one of my favourite potato dishes, and nothing brings me more joy than sharing it with you!
Nepali Yogurt Potato – Chukauni
Ingredients
For the salad:
- Potatoes: 2 medium-size (boiled, peeled, and diced)
- Red onion: ½ cup, sliced
- Yoghurt: ½ cup
- Water: ¼ cup (adjust for desired consistency)
- Fresh coriander: ⅓ cup, chopped
- Salt: to taste
- Toasted ground sesame seeds: 3 tbsp (optional)
- Red chilli powder: 1 tbsp (substitute with paprika for a milder taste)
- Lemon: ½, juiced
For Tempering:
- Oil: 3 tbsp (preferably mustard oil)
- Fenugreek seeds: 1 tbsp
- Turmeric: 2 tsp
- Green chillies: 2, sliced
Method:
- In a deep bowl, combine the diced potatoes, sliced onions, yoghurt, water, coriander, salt, sesame seeds (if using), and red chilli powder. Adjust the water for a thinner or thicker consistency as preferred.
- For the tempering:
- Heat the oil in a small pan.
- Add the fenugreek seeds and let them darken to a deep brown.
- Add the sliced green chillies and stir briefly.
- Remove the pan from the heat and immediately add the turmeric. Stir well.
- Pour the hot tempered oil over the potato mixture.
- Squeeze in the lemon juice and mix thoroughly.
- Serve as a side with rice, flattened rice (chiura), roti, batuk, bara, or even with barbecue!
Enjoy this comforting dish that carries the taste of home and the strength of generations.
Watch this recipe here – Chukauni
Ashmi believes she tells stories, and food is the byproduct of those. For her, food carries memories, culture, and tradition.
It brings people together, sparks conversations, and creates a sense of belonging. The best dinner table moments are about the laughter, the debates, the whispered secrets, and the feeling of home.
That’s what she brings to her cooking – stories from Nepal, stories of family, stories of being an immigrant, and the stories of a girl who misses home.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.