From Bhutan to Nepal: If You Loved Ema Datshi, This Chukauni Recipe Will Be Your Next Obsession!
If you loved Bhutan’s Ema Datshi, it’s time to try Nepali Chukauni—a tangy, creamy delight perfect for pairing with hot rice!
If You Loved Ema Datshi, This Creamy, Tangy Chukauni Recipe Will Be Your Next Comfort Food Obsession!
Ema Datshi has long been one of the more enduring favorites of all those with love for powerful flavors in Bhutan. Its newfound fame can be attributed to Bollywood Star Deepika Padukone; her glowing reviews sent foodies and influencers alike scrambling to recreate this heavenly meal. If you have already fallen for its warm comforts, it is now time to move on to another cross-border wonder: the Nepali Chukauni.
Nepali Chukauni: A Tangy Creamy Comfort
A yogurt-based dish from Nepal, Chukauni would be just as comforting as Ema Datshi but brings a very different flavor. It is tangy with a hint of spice, and the ease of its preparation makes it an ideal meal when you are craving something simple yet flavorful. Chukauni pairs beautifully with piping hot rice, whether served as an accompaniment or enjoyed alone.
Ingredients
• 1 cup yogurt
• 1 tsp red chili powder
• 1 tsp amchur powder
• Salt to taste (1 tsp)
• Splash water
• Sliced onions-handful
• Boiled potatoes; chopped (2-3)
• Chopped coriander-handful
For Tempering:
• Mustard oil
• Kasuri methi
• Chili powder
• Turmeric Powder
Chukauni: A Stepwise Method to Approach
1. Prepare the Yogurt Base
In a mixing bowl, add curd. Season with red chili powder, amchur powder, and salt. Whisk until you have a smooth and well-blended mixture.
Read more: Ditch the Fake Paneer: Make This Crispy Tamarind Paneer Hot Dog at Home!
2. Add in the Core Ingredients
Slice onions, boiled potatoes, and chopped coriander. Mix gently so the ingredients are evenly coated with the seasoned curd. Leave aside as you prepare the tempering.
3. Prepare the Tasty Tempering
Heat mustard oil in a pan and add kasuri methi, chili powder, and turmeric powder. When spices begin to sizzle, remove pan from flame and pour hot tempering over yogurt mixture.
4. Perfection at Texture
Keeping the yogurt at room temperature, pour over the tempering hot so as to avoid curdling of yogurt. A good mix well lets the flavors combine beautifully.
5. To Serve!
Spoon generous portions onto a plate of warm rice and enjoy creamy, tangy, tasty Chukauni.
Read more: Ditch the Fake Paneer: Make This Crispy Tamarind Paneer Hot Dog at Home!
Why Chukauni Should Go Viral
Like Ema Datshi, Chukauni is simple yet packing in flavor. This is a throw-it-together-great-flavor kind of meal with few ingredients. If you have yet to try it, bring this little-known treasure from Nepal into your kitchen right now!
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