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

VegCookBook by Praveena
South Indian style, easy to make chutney / dip / spread with basic ingredients. Suitable for sandwich, wraps, tacos and as 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


  • Frying pan (for stove-top method)


  • 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


  • 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!!


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