Go Back
–+ servings
A bowl of Perugu Charu, garnished with dried red chilies, spices, and fresh cilantro, sits on a rustic cloth with green chilies and herbs scattered around on a dark surface.
Print Recipe
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 Time2 minutes
Cook Time5 minutes
Resting time1 hour
Total Time1 hour 7 minutes
Course: Side Dish
Cuisine: Andhra, Indian
Diet: Vegetarian
Servings: 2 people
Author: Neha Mathur

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 black 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
US Customary - Metric

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

Notes

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

Nutrition

Calories: 250kcal | Carbohydrates: 15g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 664mg | Potassium: 413mg | Fiber: 2g | Sugar: 9g | Vitamin A: 754IU | Vitamin C: 168mg | Calcium: 196mg | Iron: 1mg
QR Code linking back to recipe