Perugu Pachadi (yogurt chutney), a simple-looking dish that is big on flavor. With a tempering that includes black mustard seeds, asafetida and fenugreek seeds, plain yogurt and some fresh herbs come together to make something really delicious. Especially great for summer and similar to a raita, this is a favorite of mine and I can (and often do) eat it by all itself simply scooped into a bowl.
Plain yogurt (Perugu in Telugu) is an essential part of a traditional Andhra meal. Usually the last item to be eaten and it’s arrival taken as a signal of the meal wrapping up. I have been making yogurt at home for the longest time and it is not difficult at all. Of course, the heat of the summers makes it a more stress-free process but in winters, I set my oven to the lowest temperature (170F) along with a few baking pans and then put in the milk with culture after turning the oven off. The pans slowly release the heat and I usually have a well-set yogurt by the next morning.
This is a simple dish with many variations possible. You can use lightly fried onions or tomatoes or both, roasted eggplants, steamed opo squash, boiled potatoes or my other favorite, steamed snake gourd. I have used fire-roasted bell peppers here and they taste amazing. You can use a mix of the colored peppers or simply the green bell pepper. And especially for this dish, try to use yogurt that is slightly sour.
Hope to post a few more recipes for lighter dishes that are more suited to these rising temperatures. Wishing everyone a fabulous summer!
Bell Pepper Perugu Pachadi
Ingredients
- 3 cups plain yogurt (low or full fat)
- 2 cups roasted bell pepper. chopped
- 1/4 cup grated fresh coconut (optional)
- 1 tsp ginger-green chili paste (add more as per taste)
- 1/4 cup fresh cilantro, chopped
- 1 sprig fresh curry leaves
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 8-10 fenugreek (methi) seeds
- 1/2 tsp split urad dal
- 1/8 tsp asafetida
- 1 dried red chili
- 1 tbsp canola, peanut or vegetable oil
- salt to taste
Instructions
Roast the bell peppers on an open flame, in the oven or on the grill. Let it cool slightly and then peel under running water. Chop after it has cooled.
Put the yogurt in a mixing bowl and add salt, coconut and ginger-green chili paste. Add the chopped bell peppers.
Tadka (seasoning):
Heat the oil in a small pan on a medium flame and add the fenugreek and mustard seeds. Add the urad dal after a few seconds.
When the mustard seeds start to pop, add the cumin seeds, asafetida, dried red chili and stir. Then add the curry leaves and turn off the stove. Add the fresh cilantro and toss until wilted and then add it to the yogurt mixture.
Garnish with some more fresh cilantro and serve with rice, chapatis, parathas, dosas......or simply have it plain 🙂
