Recipe Cooked,Photographed and Written by Praveena
PrepTime:3 min CookTime:7 min Cuisine:Indian
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Onion-Yogurt Dip, whenever I make this, I feel & see, how the pride (in making us cry while chopping) of watery & crunchy onion has been put down, by frying it up and putting into a pool of yogurt/curd. 🙂
Back home, Our cuisine at home was always strictly a No-No to onion & garlic. However I can remember when I was a child my Mother used to make this once in a blue moon and it was heaven on Earth for all of us children….a rare colour in our pallet.
Health Benefits of ‘Onion Yogurt Chutney / Ulli Perugu Pachadi‘ :
There is a proverb in my mother tongue (Telugu) which says, “Ulli chesina melu,thalli kooda cheyaledu”. It is common knowledge and belief that our Mother is the dearest and most well-meaning person but with respect to the health benefits, an onion/garlic provides more health benefits that our own Mother.
During summers, an onion is especially favourable, as it dissolves the heat which has been growing inside our bodies and therefore is incredibly health beneficial.
In India, it is an ancient habit (usually eaten in the mornings) to eat an onion with the previous days cold rice & curds.
How to serve, ‘Onion Yogurt Dip / Ulli Perugu Pachadi‘:
This chutney / pachadi is maily served as an accompaniment for rice along with South Indian style simple stir fry recipes. Mainly those made with root vegetables. For the reason, stir fry style curries are dry hence such wet, spicy pachadi with onion balances the taste & texture. Like,
- Cauliflower, Carrots & Peas Stir Fry
- Kakarakaya Vepudu / Karela / Bitter-Gourd Stir Fry
- Broccoli & Carrot Stir Fry
- Beetroot-Coconut Stir Fry / Beetroot-Kobbari Koora
Secondarily, It can be also be served as a dip with chips, roti and naan bread as well. Or perfectly suitable as a sandwich spread / in wraps.
Before starting to cook this recipe , see the Tips mentioned at the end.
Other Dips / Chutney recipes here⇒ Chutney / Pachchadi / Dip
Daily Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
Related Posts with ‘YOGURT / PERUGU’:
- Indian Soup with Buttermilk / Majjiga Pulusu
- Amaranth Leaves Buttermilk Soup / Thotakura Majjiga Pulusu
- Pudina Raita / Mint-Yogurt Dip
- Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip
- Homemade Thick Curd / Greek Plain Yogurt / Plain Yogurt – 1 cup
- Salt – ¾ teaspoon / as per taste
- Red Chilli powder / Chilli flakes– ½ teaspoon
- Onion – 1 (large size)
- Fresh Coriander Leaves – 4 to 5 twigs
- Green Chillies – 2 (small size) (optional)
- Curry Leaves – 10 (optional)
Ingredients for Tempering:
- Cooking Oil – 2 tablespoons
- Mustard seeds / Aavalu – ½ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Dry Red Chillies – 2
- Sesame seeds – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Fresh Coriander
- Asafoetida / Hing / Inguva
Step Wise Pics Procedure for ‘Onion Yogurt Chutney / Ulli Perugu Pachadi’:
- Peel & finely chop the onion into small to tiny pieces.
- Wash & chop the fresh coriander leaves. Slit the green chillies length wise. Set aside.
- Take the curd / yogurt into a serving bowl, add the salt, whisk thoroughly and keep it ready.
- Vegans , can use vegan / plant based yogurt or curd.
- I have used homemade thick curd but store bought plain yogurt can also be used.
- Adjust the salt and spice as per your taste.
- This is chutney, can be served either chilled or at room temperature.
- Storage: This chutney can be stored in fridge up to 3-4 days. Either serve chilled or thaw for at least 30 mins to get it to room temperature.
- The taste of this, Ulli Perugu Pachadi / Onion Yogurt Dip, is felt more when it is accompanied with a main dish.
- This is a very mild in spice chutney, hence can be devoured by kids too.
Ingredients and Accessories on ‘AMAZON’ to ‘SHOP’:
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Onion – Yogurt Dip (South Indian style) / Ulli – Perugu Pachadi
- Small Frying Pan / Sauce Pan (for stove-top method)
- 1 cup Homemade Thick Curd / Plain Curds / Plain Yogurt
- ¾ teaspoon Salt (or as per taste)
- ½ teaspoon Red Chilli powder / Chilli Flakes
- 1 count Onion (large size)
- 4-5 twigs Fresh Coriander
- 10 count Curry Leaves (optional)
- 2 count Green Chillies (small size) (optional)
Ingredients for Tempering:
- 2 tablespoons Cooking Oil
- ½ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 2 count Dry Red Chillies
- ½ teaspoon Sesame seeds
- ¼ teaspoon Turmeric powder
- Peel & finely chop the onion into small to tiny pieces.Wash & chop the fresh coriander leaves. Slit the green chillies length wise. Set aside.Take the curd / yogurt into a serving bowl, add the salt, whisk thoroughly and keep it ready.
- Put a small frying pan on stove-top under medium flame. Add all the 'Ingredients for tempering' and saute them.
- Now, transfer all the chopped onions into the pan. Stir fry the onions until they are roasted & softened, by continuously stirring in between.
- Then, add the red chilli powder and give a stir. Add the curry leaves and chopped coriander leaves. Give a mix.
- Now transfer all of this onto the curd/yogurt in the mixing bowl. Mix everything gently but thoroughly.
- Transfer the chutney into a serving bowl, garnish with raw onion pieces, coriander leaves. Done!
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