Perugu Charu is a tempered Andhra Style Butter Milk which is tad spicy but tastes awesome! It can be savored with rice as well! Here is how to make it.
Telugu cuisine is close to my heart. One of my best friends during school was from Andhra Pradesh. During the lunch hour, our group used to literally wait for her to open the tiffin box. I loved the pickles she used to bring, they were called Allam Avakaya and Avakaya.
This summer when I really got nostalgic about my school days, I made both of these pickles at home and savored them with rice/flatbreads. I even liked the creamy curd dish called Perugu Charu which she used to bring!
About the recipe
Perugu Charu is an Andhra Style Curried Buttermilk. At home, usually, we make Spiced Buttermilk for lunch. However, I have also tried regional curd based coolers like Kerala Style Spiced Buttermilk and Perugu Charu couldn’t be missed!
The base for making Perugu Charu remains the same. However, it is tempered with the Tadka of made using mustard seeds, curry leaves, chana dal, urad dal, onions, green chilli et al.
This Tadka lends an amazing flavour to this Andhra Style Buttermilk. If you want it to be spicy then you can add some more green chillies. Perugu Charu tastes too good with rice. Following is its recipe, do note it down:
Perugu Charu ( Andhra Style Curried Buttermilk )
- 1 cup Sour curd (Whisked)
- 1 cup Water
- 1 tbsp Vegetable oil
- 1/2 tsp Cumin seeds
- 1/4 tsp Heeng
- 1/2 tsp Mustard seeds
- 2-3 Dry red chilli
- 10-12 Curry leaves
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1/4 cup Onion (Chopped)
- 1 tsp Green chilli (Chopped)
- 1/2 tsp Turmeric powder
- Salt to taste
- Whisk curd until smooth.
- Add water and mix well.
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds and heeng and let them crackle for a few seconds.
- Add mustard seeds, dry red chilli and curry leaves and let the mustard seeds crackle for a few seconds.
- Add chana dal and urad dal and fry until they turn slightly browned.
- Add onion and green chilli and fry for a minute.
- Add turmeric powder and cook for another minute.
- Pour the tempering over the whisked curd.
- Add salt and mix well.
- Keep the charu for an hour before serving.
- Serve with rice.