Onion-Yogurt Dip / Ulli-Perugu Pachchadi

Recipe Cooked,Photographed and Written by Praveena

PrepTime:2 min  CookTime:10 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. 🙂 

This chutney/dip can be served with any rice,chips, roti,naan bread too.

Before starting to cook this recipe , see the Tips which I mentioned at the end.

Other Dips / Chutney recipes here⇒ Chutney / Pachchadi / Dip

Related Posts⇒  

1. Indian Soup with Buttermilk / Majjiga Pulusu 
2. Instant Rava Idli / Steamed Semolina Patties 
3. Pudina Raita / Mint-Yogurt Dip

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Ingredients:

• Homemade Thick Curd / Greek Plain Yogurt / Plain Yogurt – 1 cup
• Salt – 1½ teaspoon
• Red Chilli powder – ½ teaspoon
• Onion – 1 Large
• Coriander –  4 to 5 twigs

Ingredients for Tempering: (optional)

• 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      
• Sesame seeds – ½ teaspoon
• Turmeric powder – ¼ teaspoon

Special Ingredients:

• Homemade Thick Curd / Greek Yogurt

Procedure:

• Firstly chop the onion and coriander into small /tiny pieces. Set aside.
• Take the curd / yogurt into a serving bowl , add the salt and keep it ready .

  

• Take a small frying pan and add all the ‘Ingredients for tempering’.
• Sautee them and then add the chopped onions. See pics below.
  

  ‘Ingredients for tempering’ in a small frying pan

  

  Chopped onions added to the pan after tempering is done
• 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 choopped coriander and mix everything.
• Now transfer all of this onto the curd/yogurt. See pics below. 
  

  

  After pan frying the chopped onions, adding chopped coriander.

  

  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. 
• This chutney/dip can be served with any rice,chips, roti,naan bread,salad too. Or it can be had as it is. Onion-Yogurt Dip / Ulli-Perugu Pachchadi

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