Andhra perugu pachadi

Source :Navya Malini, TNN | Jan 2, 2012, 06.01PM IST

Similar to the raita, but with a different twist, the Andhra perugu pachchadi lets a foodie indulge in some wonderful curd moments


Andhra cuisine offers a food lover simple preparations which are less laborious and more tasty. Perugu pachchadi is one such preparation which requires practically not much effort at all.

Perugu in Telugu means curd or dahi and pachchadi means chatni. The perugu pachchadi in Andhra households is like the raita in Northern and western part of India. But it is tad different recipe.

Usually boiled potatoes, parboiled cauliflower are the vegetables that are used to make this dish. Sometimes, freshly grated coconut and finely chopped onions are used instead of vegetables. However, when using grated coconut, it need not be cooked. Just add the two ingredients raw.

Here's how to go about it

Ingredients:
Curds: 300 ml
Cauliflower or potatoes: 150 -200 gms
Water: 100 ml
Salt to taste
For tadka: Mustard seeds: ½ tsp
Cumin seeds: ½ tsp
Whole red chilies: 2
Urad dal: ½ tsp
Curry leaves - 4-5 leaves
Asafetida - a pinch

Method:


Beat the curd like you beat an egg and make a fine batter after adding water. Add little salt. Boil the vegetable (Cauliflower or potato) and add it to the curd mix. Mix these two well. Heat 1-2 tsp oil in a pan or a round bottomed ladle. Add mustard seeds, asafetida, cumin seeds, urad dal and halved red chillies. As soon as the mustard seeds start to crackle, add the curry leaves and remove the tadka from the flame. Transfer the tadka to the curd-vegetable bowl and mix it well. Sprinkle a pinch of salt as per taste.