Dahi Tadka or Chukauni is a simple recipe takes plain dahi (curd) and levels it up with a spicy, aromatic tempering of spices and oil. It’s an easy recipe from North India that’s super refreshing and perfect for summers.
It’s getting HOT in Bangalore and all I crave is light, cooling foods that are ready in no time. And this quick, easy, and refreshing dahi tadka is on my rotation. If I find yogurt-based dishes so perfect for the summers from the classic Curd Rice to the creamy and delicious Hung Curd Sandwich.
This Dahi Tadka recipe is new on my list of yogurt dishes and you could call it a spin on the refreshing potato salad. It’s a potato and yogurt salad that’s tempered with mustard oil and spices. Originating from North India and parts of Nepal (where it is regionally known as Chukauni), this dish is tangy, creamy, and has just the right amount of heat to keep things interesting.
It comes together in just 15 minutes so it’s super quick to whip up and is perfect with rice, roti, or paranthas.
jump to section: Dahi Tadka | Chukauni
Dahi Tadka Ingredients
I bet you’ve got all the ingredients to make Dahi Tadka in your kitchen already. You need:
Curd: Lots of it, for the base of this recipe
Seasonings: Basic Indian spices such as chilli powder, salt, amchur (dried mango powder) powder, and turmeric powder for color and flavor
Kasuri Methi: Adds a subtle smokiness and is the perfect finishing touch. A little goes a long way
Green chilli: For heat. Feel free to increase or decrease the amount based on your heat tolerance
Veggies: Potatoes and onions add texture and body
Mustard Oil: For tempering. I love the flavour mustard oil adds to this chukauni and don’t recommend subbing for another oil
Coriander Leaves: To garnish
Dahi Tadka Recipe – Step by Step
Heat mustard oil in a pan. Add onions and sauté till they are golden brown, about 4 to 5 minutes.
Add green chillies and sauté
Then add chilli powder, haldi, amchur, salt and potato. Sauté for 30 seconds and turn off the flame. Let this cool for 2 minutes.
Add the whisked curd and mix. Top with coriander and serve.
Frequently Asked Questions
Since yogurt is the base of this recipe, the only way to make this Dahi Tadka vegan is to use a vegan yogurt – like soy, peanut, or coconut yogurt. I think this recipe will work best with Peanut Curd since that mimics the texture and taste of traditional dahi the closest.
Of course! Cucumbers, boiled carrots, even sweet corn would be so YUM in this salad! You can even add boiled eggs into this like an egg salad if you’d like.
Vagharelu dahi is another version of Dahi Tadka that’s popular in the state of Gujarat in India but it does not include potatoes and onions, and has the addition of asafetida (hing) and garlic.
Richa’s Top Tips
- Make sure to whisk your curd so that the mix is nice and smooth. The creamier your yogurt, the better it will taste.
- If you don’t like the flavour of mustard oil, sub for a neutral oil of your choice – but don’t knock it till you try it!
- You can make this recipe with store-bought dahi but I love how fresh it tastes with homemade dahi. Check out how I make mine here.
Chukauni Serving Ideas
- While you can serve Dahi Tadka with roti, rice and paratha, in Nepal this Chukauni is also traditionally served with sel roti which is a sweet Nepali rice bread.
- You can eat this potato and yogurt salad on its own too, or turn it into a yogurt sandwich by layering it inside some soft bread.
Storage Tips
Store leftover chukauni in an airtight container in the fridge for up to 2 days.
Customisation Ideas
- You can add veggies of your choice like boiled carrots, chopped cucumbers, boiled sweetcorn, boiled peas etc.
- Looking to add more protein to this recipe? Add chopped boiled eggs to turn this into an egg salad. You can even sub the potatoes for boiled eggs if you’d like for an interesting spin.
You’ve got to give this traditional Dahi Tadka recipe a try one of these summer days! You’ll be coming back for more, trust me ;’)
If you liked this recipe, also check out my other summer recipes like my watermelon basil salad and chilled cucumber soup. Make sure to also send me your recreations over on my IG @my_foodstory!
Watch How To Make Chukauni Recipe Video
Dahi Tadka | Chukauni
Ingredients
- 2 tbsp Mustard Oil
- 1 large onion sliced
- 1-2 green chillies slit
- 1 tsp Kashmiri Chilli Powder
- 1/2 tsp Haldi
- 1/2 tsp Amchur
- 1/2 tsp Salt
- 1 boiled Potato cut into pieces
- 2 cups whisked Dahi
- 1-2 tablespoon Chopped coriander
Instructions
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Heat mustard oil in a pan. Add onions and sauté till they are golden brown – about 4 to 5 minutes. Add green chillies and sauté and then add chilli powder, haldi, amchur, salt and potato. Sauté for 30 seconds and turn off the flame. Let this cool for 2 minutes and add the whisked curd and mix. Top with coriander and serve.2 tbsp Mustard Oil, 1 large onion, 1-2 green chillies, 1 tsp Kashmiri Chilli Powder, 1/2 tsp Haldi, 1/2 tsp Amchur, 1/2 tsp Salt, 1 boiled Potato, 2 cups whisked Dahi, 1-2 tablespoon Chopped coriander
Video
Nutrition
This article was researched and written by Navya Khetarpal.
The post Refreshing Dahi Tadka | Chukauni appeared first on My Food Story.
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