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Onion-Yogurt Dip / Ulli-Perugu Pachchadi

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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. 🙂 

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

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

Related Posts with YOGURT/PERUGU⇒  

  1. Indian Soup with Buttermilk / Majjiga Pulusu 
  2.  Amaranth Leaves Buttermilk Soup / Thotakura Majjiga Pulusu
  3. Pudina Raita / Mint-Yogurt Dip
  4. Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip

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

Special Ingredients:

  • Fresh Coriander
  • Asafoetida / Hing / Inguva

Step wise pics Procedure:

  • 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. 
  • 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.  
    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. 
    Onion-Yogurt Dip / Ulli-Perugu Pachchadi

Onion – Yogurt Dip (South Indian style) / Ulli – Perugu Pachadi

VegCookBook by Praveena
South Indian style,vegan, gf, basic ingredients,easy to make chutney / sip. Served as a side for pulao, roti, paratha, rice.
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Accompaniment, Condiment
Cuisine South Indian
Servings 4 servings

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
  • 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

Please see the MAIN POST for step wise pics & TIPS!
Keyword basic ingredients dip, onion & yogurt dip, perugu pachadi, South Indian style Chutney with Onion, ulli perugu pachadi

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