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    Whisk Affair » Recipes » Indian » Raita » Perugu Charu (Andhra Style Curried Buttermilk)

    Published: Apr 30, 2022 | Last Updated On: Sep 11, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Perugu Charu (Andhra Style Curried Buttermilk)

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    Jump to Recipe

    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 (vegetarian, can be easily made gluten-free).

    Perugu Charu served in a bowl.
    Jump to:
    • About Perugu Charu
    • Ingredients
    • How To Make Perugu Charu
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Perugu Charu

    Perugu Charu (Andhra Style Curried Buttermilk) is a light and delicious side dish where thick buttermilk is tempered with lentils, curry leaves, dry red chilies, onions, and green chilies.

    It is very similar to Kerala Style Seasoned Buttermilk, but the tempering ingredients differ a little. Perugu Charu is spicy, cooling, and perfect to give instant relief on a super hot day.

    Enjoy it with simple steamed rice for a comforting summer lunch.

    Here are a few more Andhra recipes that you may like

    • Andhra Chicken Curry
    • Andhra Style Peanut Chutney
    • Andhra Style Peanut Chutney Powder
    • Avakaya
    • Mirchi Ka Salan

    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 vegetable 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 chillies 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 vegetable oil in a small pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add

    • ½ teaspoon cumin seeds
    • ¼ teaspoon asafetida
    • ½ teaspoon brown mustard seeds
    • 2-3 dry red chilies
    • 10-12 curry leaves

    and let them crackle for 4-5 seconds.

    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 onions turn light brown in color. Stir 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.

    Storage Suggestions

    This dish tastes best when made fresh. If you have leftovers, then store them in an airtight container in the refrigerator for up to 2 days.

    Reheat in a pan over low heat until it just starts to boil.

    You Might Also Like

    • Dahi Paneer is delicious and spicy paneer (Indian cottage cheese) curry made using yogurt as the base. It is easy, quick, and comes together in just 30 minutes. Here is how to make it.
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    4 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 2 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 2 people
    Calories: 118kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup plain yogurt (dahi) (slightly sour (tangy) homemade yogurt is preferred.)
    • ½ cup water
    • 2 tablespoons vegetable 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 vegetable 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.

    Notes

    Avoid adding asafetida (hing) to make it gluten-free.
    Adjust the green chillies 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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    • Makhana Raita is a refreshing Indian side dish that can be served with any Indian meal. It is also vrat (Hindu fasting days) friendly. Here is how to make it.
      Phool Makhana Raita
    • Made using hill lemons, hemp seeds (bhang), and a few more simple ingredients, Sana Hua Nimbu (Nimbu Saan), is a winter delicacy from the Kumaon cuisine of Uttarakhand. Here is a traditional recipe to make it.
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    • Bhindi Raita (Okra Raita, Spiced Yogurt With Crispy Okra) is a refreshing raita recipe with crispy bhindi added to mildly spiced yogurt. Serve it on the side with your everyday Indian meals. Here is how to make it.
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      Recipe Rating





    1. Vandna

      July 17, 2020 at 11:55 am

      4 stars
      I loved it

      Reply
      • Neha Mathur

        July 18, 2020 at 4:27 am

        Thanks

        Reply

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