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Onion-Yogurt Dip / Ulli-Perugu Pachchadi

Recipe Cooked,Photographed and Written by Praveena

Prep Time:2 min   Cooking Time: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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onion perugu chutney

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 .

    39696286305_3d098c72a2_o
    Curd/Yogurt,salt taken into serving bowl
  • Take a small frying pan and add all the ‘Ingredients for tempering’.
  • Sautee them and then add the chopped onions. See pics below.
  • 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. 
  • 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.39880180954_a831d7f642_o Onion-Yogurt Dip / Ulli-Perugu Pachchadi

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