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.
Frying pan (for stove-top method)
Homemade Thick Curd / Greek Plain Yogurt / Plain Yogurt – 1 cup
(or as per taste)
Red Chilli powder / Chilli Flakes
Ingredients for Tempering:
Mustard seeds / Aavalu
Jeera / Cumin Seeds
Asafoetida / Hing / Inguva
Dry Red Chillies
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!
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