Recipe Cooked,Photographed and Written by Praveena
PrepTime:3 min  CookTime:7 min  Cuisine:Indian
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. 🙂Â
Our cuisine at home is strictly no onion, no 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 Dip’:
There is a proverb in my mother tongue(Telugu) which says, “Ulli chesina mellu,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 this chutney/dip:
 This chutney/dip can be served with any rice, chips, roti and naan bread as well. It can also be served as an accompaniment in any meal platter, like these >> Bhojanam / Thali / Meal Platter
Before starting to cook this recipe , see the Tips mentioned at the end.
Other Dips / Chutney recipes here⇒ Chutney / Pachchadi / Dip
Rice recipes collection⇒  Main Course
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Ingredients:
- 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 – 4 to 5 twigs
Ingredients for Tempering:
- Cooking Oil – 1 tablespoon
- Mustard seeds / Aavalu – ½ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Dry Red Chillies – 2   Â
- Sesame seeds – ½ teaspoon
- Turmeric powder – ¼ teaspoon
Special Ingredients:
- Fresh Coriander
- Asafoetida / Hing / Inguva
Step wise pics Procedure for ‘Onion-Yogurt Dip / Ulli-Perugu Pachchadi’ ‘:
- Firstly chop the onion and coriander into small /tiny pieces. Set aside.
- Take the curd / yogurt into a serving bowl, add the salt, whisk thoroughly and keep it ready .
Curd/Yogurt,salt taken into serving bowl - Put a small frying pan on stove-top under medium flame.
- Add all the ‘Ingredients for tempering’ and saute them.
- Transfer all the chopped onions.Â
- Pan fry the onions until they are roasted, by continuously stirring in between.
- Then, add the red chilli powder and give a stir. Switch the flame off.
- Add the chopped coriander and mix everything.
After pan frying the chopped onions, adding chopped coriander. - Now transfer all of this onto the curd/yogurt. Â
Transferred all the fried items into the curd/yogurt - Mix gently, the fried content and the curd/yogurt. Done!!
Tips:
- Vegans , can use vegan yogurt or curd.
- I have used homemade thick curd but greek yogurt if not plain yogurt can also be used.
- Adjust the salt and spice as per your taste.
- You can store it in the refrigerator and serve chilled.
- Storage time is same as that of the curd / yogurt used.
Result:
- The taste of this dip/chutney is felt more when it is accompanied with a main dish.Â
Onion-Yogurt Dip / Ulli-Perugu Pachchadi
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Onion – Yogurt Dip (South Indian style) / Ulli – Perugu Pachadi
Equipment
- Frying pan (for stove-top method)
Ingredients
- 1 cup Homemade Thick Curd / Greek Plain Yogurt / Plain Yogurt – 1 cup
- ¾ teaspoon Salt (or as per taste)
- ½ teaspoon Red Chilli powder / Chilli Flakes
- 1 count Onion (large size)
- 4-5 twigs Fresh Coriander
Ingredients for Tempering:
- 1 tablespoon Cooking Oil
- ½ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- â…› teaspoon Asafoetida / Hing / Inguva
- 2 count Dry Red Chillies
- ½ teaspoon Sesame seeds
- ¼ teaspoon Turmeric powder
Instructions
- Firstly chop the onion and coriander into small / tiny pieces. 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.
- Transfer all the chopped onions. Pan fry them until they are roasted, by continuously stirring in between.
- Then, add the red chilli powder and give a stir. Switch the flame off, add the chopped coriander and mix everything.
- Now transfer all of this onto the curd/yogurt.  Mix gently, the fried content and the curd/yogurt. Done!!
Notes
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Excellent healthy n delicious dish
Thanks a lot! 🙂 Nice to see your comment!!