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A refreshing and cooling Andhra-style yogurt dip made with grated cucumber and a savory tempering of mustard seeds and lentils. It's the perfect side dish to balance spicy South Indian meals.
Prepare the Yogurt Base
Make the Tempering (Tadka)
A refreshing and cooling Andhra-style yogurt dip made with grated cucumber and a savory tempering of mustard seeds and lentils. It's the perfect side dish to balance spicy South Indian meals.
This andhra recipe takes 15 minutes to prepare and yields 4 servings. At 159.27 calories per serving with 12.05g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Combine and Serve
Replace cucumber with grated and squeezed bottle gourd (sorakaya), finely chopped onions, or blanched and chopped tomatoes for a different flavor profile.
Add 1 tablespoon of finely chopped mint leaves along with the coriander for an extra layer of freshness.
Add 1/2 teaspoon of finely grated ginger to the yogurt base for a warm, pungent kick that complements the cooling cucumber.
For extra texture, mix in 2 tablespoons of roasted peanuts or fried boondi just before serving.
The probiotics found in yogurt help maintain a healthy balance of gut bacteria, which is essential for proper digestion and a strong immune system.
Both yogurt and cucumber have natural cooling properties, making this dish an excellent choice to soothe the stomach and balance the heat from spicy foods.
With a high water content from cucumber and yogurt, this pachadi helps you stay hydrated. It's also low in calories, making it a great addition to a weight management diet.
One serving (about 1/2 cup or 185g) of Perugu Pachadi contains approximately 110-130 calories, primarily from the yogurt and the oil used in tempering. The exact count can vary based on the fat content of the yogurt.
Yes, it is very healthy. The yogurt provides probiotics for gut health and calcium for bones. Cucumber is hydrating and low in calories. The spices used in tempering, like hing, have digestive benefits. It's a light and nutritious side dish.
Absolutely. You can substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut, cashew, or almond yogurt. The rest of the recipe remains the same.
To prevent a watery pachadi, always use thick or Greek-style yogurt and thoroughly squeeze out all the excess water from the grated cucumber before adding it. If it's already watery, you can stir in a tablespoon of roasted gram flour (besan) to help thicken it.
It can be stored in an airtight container in the refrigerator for up to 2 days. The pachadi may release some water upon storage; simply give it a good stir before serving to restore its consistency.
While both are yogurt-based dips, the key difference is the tempering (tadka). South Indian pachadis, especially from Andhra, almost always feature a savory tempering of mustard seeds, lentils (dals), curry leaves, and dried red chillies, which adds a distinct flavor and crunchy texture not typically found in most North Indian raitas.
This recipe goes great with these complete meals
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Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
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