Perugu Pachadi
Veg
Contains dairy
A cooling and refreshing yogurt-based chutney, mixed with vegetables and spices, ideal for balancing spicy Rayalaseema dishes.
Cuisines
Rayalaseema
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 5 min
Total: 15 min
2-3 servings
Ingredients
| 1 cup | thick yogurt |
| 1 cup | cucumber, finely chopped |
| 1 | green chili, finely chopped |
| 1 teaspoon | ginger, finely chopped |
| 1 tablespoon | coriander leaves, chopped |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 | dried red chilies |
| 5 | curry leaves |
| 1 tablespoon | oil |
| — | salt to taste |
Instructions
- 1 In a bowl, whisk the yogurt until smooth.
- 2 Add the finely chopped cucumber, green chili, ginger, and coriander leaves to the yogurt and mix well.
- 3 Add salt to taste and combine thoroughly.
- 4 In a small pan, heat the oil over medium heat.
- 5 Add mustard seeds and let them splutter.
- 6 Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.
- 7 Pour this tempering over the yogurt mixture and mix well.
- 8 Serve the Perugu Pachadi chilled or at room temperature.
Tips
For a thicker consistency, use hung curd instead of regular yogurt.