Perugu pachadi is a tasty yogurt based Andhra special dish. Any vegetable can be added for this pachadi. Perugu pachadi tastes yum as a side /or can even be mixed with rice.
I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Mor Kuzhambu”.
Recently my blog friend Aruna – Aaharam suggested me some other variations for Perugu pachadi with eggplant, coconut, ladies finger. I should try it soon.
If you feel like having Mor Kuzhambu this is one instant version. Perugu pachadi also tastes good as a side for biryani
Ingredients:
Tomatoes – 2, chopped
Curd – 1 cup + 1/3 cup, beaten well
Turmeric Powder – a pinch
salt – as needed
sugar – pinch
To Temper:
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Curry leaves – few
Green chilli – 2, slit and de-seeded
Dry Red chilli – 1 , de-seeded and teared (optional)
Asofetida – pinch
Oil – 1 tsp
Method:
- Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
- Add the chopped tomatoes,salt and sugar; cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked. Switch off
- Add the cooked tomato mixture to the beaten curd. Add salt; mix well and Serve with rice/roti
Ingredients
- Tomatoes - 2 chopped
- Curd - 1 cup + 1/3 cup beaten well
- Turmeric Powder - a pinch
- salt - as needed
- sugar - pinch
- To Temper:
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Curry leaves - few
- Green chilli - 2 slit and de-seeded
- Dry Red chilli - 1 de-seeded and teared (optional)
- Asofetida - pinch
- Oil - 1 tsp
Instructions
- Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
- Add the chopped tomatoes,salt and sugar; cook for 6 - 8 minutes till the tomatoes become slightly mushy and fully cooked. Switch off
- Add the cooked tomato mixture to the beaten curd. Add salt; mix well and Serve with rice/rotis
Hey thanks ,I got it as my lunch menu 4 today,lets hope i can also make it tasty.
Hope it turned out good:-)
This perugu pachadi is my dad’s favourite accompaniment for all Pulavs and Biryanis. 🙂
BTW, Perugu Pachadi just means Pachadi with Perugu (Dahi) aka Raita aka Thayir Pachadi.
I should try it sometime with biryani, Thanks for clarification Aruna:-)
Great recipe pa.. We do this too but but grind coconut and chillies and add to it. Should try without coconut.. 🙂
Thanks Sri:-)
Wow.. looks tempting.. I have never heard of it.. But your pics temp me to make it .. bookmarking it.. 🙂
Thanku Arasi:-)
very interesting recipe
thanks for the share
Thanku:-)
Wow perfect accompaniment for the upcoming summer days….
Thanku C:-)
a new & interesting recipe……must try.
Thanku Subha:-)
This used to be one of my favorites! You can make it with other vegetables too such as steamed snake gourd, bottle gourd, spinach etc. A very Andhra recipe 🙂
Thanks for the suggestion, will try sometime:-)
Wow… that looks divine! hugs.
Thanku:-)
Hi Vidya, I love mango and pineapple pachadi, I can try with recipe with tomatoes.
Mango and pineapple pachadi are my fav too:-) thanku Sadhna
This looks very tasty!
Thanku Sridevi:-)
This would go excellent with coconut yogurt 🙂 Thanks for the recipe
I haven’t tried coconut yogurt waiting for your version with that:-)
Nice and tasty pachadi
Thanku Vani:-)