Perugu Charu Recipe (Andhra Style Curried Buttermilk)
Perugu Charu (Andhra Style Curried Buttermilk) is a delicious side dish made by tempering buttermilk with onions, green chilies, and a few more simple ingredients.
Here are a few more Andhra recipes that you may like: Andhra Style Chicken Curry Andhra Style Peanut Chutney, Andhra Style Peanut Chutney Powder, and Mirchi Ka Salan.
About Perugu Charu
Perugu Charu (Andhra Style Curried Buttermilk) is a light and delicious side dish with thick buttermilk tempered with lentils, curry leaves, dry red chilies, onions, and green chilies.
It is both spicy and cooling, providing instant relief on a hot day.
Enjoy it with simple steamed rice for a comforting summer lunch.
Ingredients
Yogurt (Dahi) – This dish was traditionally made using slightly sour homemade yogurt. You can, however, use any plain yogurt that is easily available to you.
To temper the buttermilk, you will need oil, cumin seeds, asafetida (hing), brown mustard seeds, dry red chilies, curry leaves, Bengal gram lentils (chana dal), split-skinned black gram (white urad dal), onions, green chilies, turmeric powder, and salt.
Avoid adding asafetida (hing) to make it gluten-free.
Adjust the green chilies as per your taste.
How To Make Perugu Charu Recipe – Step By Step
Step 1: Add 1 cup plain yogurt to a medium mixing bowl and whisk using a wire whisk until smooth and creamy.
Step 2: Add ½ cup of water and mix until the ingredients are well combined.
The consistency of Perugu charu is similar to that of kadhi. If it’s too thick, add more water to thin it out.
Step 3: Heat 2 tablespoon oil in a small pan over medium-high heat.
Step 4: Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida
- ½ teaspoon brown mustard seeds
- 2-3 dry red chilies
- 10-12 curry leaves
Step 5: Add 1 teaspoon of chana dal and 1 teaspoon of urad dal, and fry until they turn slightly brown, stirring continuously.
Step 6: Add ¼ cup of chopped onions and 1 teaspoon of chopped green chilies, and fry until the onions turn light brown, stirring frequently.
Step 7: Add ½ teaspoon turmeric powder and cook for 4-5 seconds.
Step 8: Pour the tempering over the whisked yogurt.
Step 9: Add ½ teaspoon salt to the bowl and mix well.
Check for salt and add more if needed.
Step 10: Cover the bowl and leave it on the counter for an hour, allowing the flavors to blend together.
Serve at room temperature or chilled.
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Perugu Charu Recipe (Andhra Style Curried Buttermilk)
Ingredients
- 1 cup plain yogurt (dahi, curd) (slightly sour (tangy) homemade yogurt is preferred.)
- ½ cup water
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon brown mustard seeds
- 2-3 dry red chilies
- 10-12 whole curry leaves
- 1 teaspoon Bengal gram (chana dal)
- 1 teaspoon split and skinned black lentils (white urad dal)
- ¼ cup chopped onions
- 1 teaspoon chopped green chilies
- ½ teaspoon turmeric powder
- ½ teaspoon salt (or to taste)
Instructions
- Add yogurt to a medium mixing bowl and whisk using a wire whisk until smooth and creamy.
- Add water and mix well.
- The consistency of perugu charu is like that of kadhi. If it's thick, add some more water to thin it down.
- Heat oil in a small pan over medium-high heat.
- Once the oil is hot, add cumin seeds, asafetida, mustard seeds, dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Add chana dal and urad dal and fry until they turn slightly brown, stirring continuously.
- Add onions and green chilies and fry until onions turn light brown in color. Stir frequently.
- Add turmeric powder and cook for 4-5 seconds.
- Pour the tempering over the whisked yogurt.
- Add salt to the bowl and mix well.
- Check for salt and add more if needed.
- Cover the bowl and keep it on the counter for an hour for the flavors to come together.
- Serve at room temperature or chilled.
I loved it
Thanks