Perugu Charu (Andhra Style Curried Buttermilk)

4 from 3 votes

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, Avakaya, and Mirchi Ka Salan.

Perugu Charu served in a bowl.
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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 spicy and cooling and gives 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

Add 1 cup plain yogurt to a medium mixing bowl and whisk using a wire whisk until smooth and creamy.

Add ½ cup 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.

Yogurt and water mixed in a bowl.

Heat 2 tablespoon oil in a small pan over medium-high heat.

Oil heating in a pan.

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
Cumin seeds, asafetida, mustard seeds, dry red chilies and curry leaves added to hot oil.

Add 1 teaspoon chana dal and 1 teaspoon urad dal and fry until they turn slightly brown, stirring continuously.

Chana dal and urad dal added to the pan.

Add ¼ cup chopped onions and 1 teaspoon chopped green chilies, and fry until the onions turn light brown, stirring frequently.

Green chilies and onions added to the pan.

Add ½ teaspoon turmeric powder and cook for 4-5 seconds.

Turmeric powder added to the pan.

Pour the tempering over the whisked yogurt.

Tempering poured over the yogurt.

Add ½ teaspoon 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.

Ready perugu charu.

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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.
4 from 3 votes

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.
Prep: 2 minutes
Cook: 5 minutes
Total: 7 minutes
Servings: 2 people

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)
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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.

Video

YouTube video

Notes

Avoid adding asafetida (hing) to make it gluten-free.
Adjust the green chilies as per your taste.

Nutrition

Calories: 118kcal, Carbohydrates: 14g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 667mg, Potassium: 411mg, Fiber: 2g, Sugar: 9g, Vitamin A: 564IU, Vitamin C: 68mg, Calcium: 176mg, Iron: 1mg
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