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. Call it North India and Nepal’s version of a cooling potato salad!
It’s getting HOT in Bangalore and all I crave is light, cooling foods – so you know this Dahi Tadka is on my rotation! 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: Chili Powder, Salt, Amchur Powder, Turmeric Powder, Kasuri Methi for the tang and heat
Veggies: Potatoes and onions are added for texture and body, chopped green chillies for an added layer of heat
Mustard Oil: For tempering. I love the flavour mustard oil adds to this chukauni and I wouldn’t recommend subbing this for another oil
Coriander Leaves: To garnish
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 and garlic.
Richa’s Top Tips
- Make sure to whisk your curd so that the curd mix is nice and smooth.
- 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
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Curd mix: Take curds in a bowl. Add ¼ teaspoon red chilli powder, salt & amchur and give a good mix to combine well. Add potatoes, onions, green chillies, coriander leaves, mix well and set aside.
3 cups plain curds, ½ teaspoon chilli powder, ¾ teaspoon salt, 1 tsp amchur, 3 boiled potatoes, 1 ½ cups sliced onions, 2 finely chopped green chillies, 1 cup finely chopped coriander leaves
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Tempering: Heat oil in a pan, add kasuri methi, turmeric powder and the remaining ¼ teaspoon red chilli powder. Add the tempering to the curd mix, mix well and serve.
¾ teaspoon turmeric powder, 2 tablespoons mustard oil, 1 tablespoons kasuri methi
Calories: 334kcal, Carbohydrates: 45g, Protein: 10g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 24mg, Sodium: 610mg, Potassium: 1081mg, Fiber: 6g, Sugar: 13g, Vitamin A: 579IU, Vitamin C: 41mg, Calcium: 260mg, Iron: 2mg
This article was researched and written by Navya Khetarpal.