Perugu pachadi is a refreshing South Indian yoghurt side that works well with rice, pulao or spicy curries. This everyday version uses cucumber, plain yoghurt and a quick tempering. Keep the yoghurt chilled and add the tempering shortly before serving for the freshest flavour.
Recipe details
- Prep: 10 minutes
- Cook: 2 minutes
- Serves: 3–4
Ingredients
- 250 g plain yoghurt (curd)
- ½ medium cucumber, finely chopped or grated
- 1 small green chilli, finely chopped (optional)
- 2 tbsp chopped coriander
- Salt to taste
- 1–3 tbsp water, only if needed
- For tempering: 1 tsp oil, ½ tsp mustard seeds, ½ tsp urad dal, 6–8 curry leaves and a pinch of asafoetida (optional)
Method
- Prepare the cucumber: Wash and finely chop or grate the cucumber. If it is very watery, gently squeeze out some excess liquid.
- Whisk the yoghurt: Beat the yoghurt until smooth. Add a spoonful of water only if you prefer a thinner consistency.
- Combine: Mix in cucumber, green chilli, coriander and salt.
- Make the tempering: Heat oil in a small pan. Add mustard seeds; when they pop, add urad dal and cook until pale golden. Add curry leaves and asafoetida carefully.
- Finish and serve: Let the tempering cool for a moment, then stir it into the yoghurt mixture. Serve chilled or straight away.
Variations
- Leave out cucumber for a simple seasoned yoghurt pachadi.
- Add grated carrot for colour and crunch.
- For extra freshness, use a little finely grated ginger.
- Keep chilli mild if serving alongside already-spicy food.
Serving ideas
Serve alongside pulao, biryani, rice and dal or spicy vegetable fry. Try it with our chicken pulao or South Indian curd rice.
Storage and food safety
Keep perugu pachadi refrigerated and serve with a clean spoon. For best texture, eat it the same day; if stored, use within 24 hours. Do not leave yoghurt-based dishes at room temperature for more than 2 hours, or 1 hour in very hot conditions.
Frequently asked questions
Is perugu pachadi the same as raita?
They are similar yoghurt-based sides, but ingredients and tempering vary by region and household.
Can I make it ahead?
You can chop the cucumber ahead and refrigerate it separately. Mix with yoghurt close to serving so it stays fresh and does not become too watery.
Can I skip the tempering?
Yes. Mix the yoghurt with cucumber, herbs, chilli and salt for a no-tempering version.