Posts filed under ‘Yogurt Dishes’

Yogurt rice or Perugu saddy or Dhaddojanam


RIce : 1 cup

Curd : 2 cups

Ghee or vegetable oil : 1 table spoon

Green chilli : 1

Urad dal : 1 tsp Red chilli : 2 ( split it to small pieces )

Black pepper : 1/2 tsp (Crushed black pepper )

Curry leaves and cilantro : few

Cashew nuts : 1 table spoon or ten to fifteen

Preparation :

1. Cook rice with 2 1/2 cups of water, keep it aside for cooling.

2. Heat ghee in a popu pan. Once the ghee is hot add broken red chilli, cumin seeds, mustard seeds, let it to crackle, add urad dal, green chilli, curry leaves and fry for a minute add crushed pepper powder, cashew nuts and fry for few seconds and turn off the flame.

3. Take yogurt in a bowl and add cooked rice, salt, above popu. Mix well. Garnish with cilantro.

Yogurt rice or Perugu saddy ready to serve.

This recipe is very simply but very tasty.


March 25, 2008 at 5:20 am Leave a comment

Snake Gourd Spicy Yogurt or Snake gourd Aava or Potlakaya Aava or Pudalangai poriyal


Potlakaya: 1
Green chilli: 1 or according to taste
Dalia: 1 table spoon
Mustard: 1/2 teaspoon
Garlic flakes: 2
Curry leaves: few
Salt to taste
Turmeric: A pinch
Yogurt: thick 1 cup
Vegetable oil: 2 teaspoons or according to taste.
Popu ingredients:

Broken red chilli: 2 pieces, mustard seeds, cumin seeds and cilantro.


1. Clean the snake gourd  and finally chop them into small pieces.

2. Roast green chilli with oil.

3. Take mustard seeds, dalia, garlic flakes, green chilli, salt and turmeric in a jar, grind it into smooth powder.

4. Heat oil in a non-stick pan. Add broken red chilli, mustard seeds, cumin seeds and curry leaves and let it crackle.

5. Add snake gourd pieces, stir it well, after one minute add some (Around 1/2 cup will be sufficient) water and cover with lid and cook on simmer. When the pieces are soft, allow to cool.

5. Take yogurt  in a bowl and add the cooked snake gourd pieces and ground paste. Mix well. Potlakaya aava is ready to serve.

This makes a good side dish for rice or roti or chapathi.

February 25, 2008 at 2:18 am Leave a comment

Cucumber curd chutney (Kheera aava) or Spicy Cucumber Yogurt Mix

Cucumber (Kheera) : 1
Curd : 2 table spoons
Putnalu (Dalia) : 1 table spoon
Mustard seeds : 1/2 tea spoon
Garlic pieces : 2
Green chilli : 1 or 2 ( For your taste)
Turmeric: A pinch
For Popu:
Vegetable oil : 1 tea spoon
Cumin seeds and mustard seeds and two red chillies : each a pinch

1. Peel kheera and cut in to very small pieces.

2. Take putnalu (Daalia), green chilli, garlic, mustard seeds, turmeric and salt grind into smooth powder.

3. Take a small size dish and add kheera pieces, curd and powder. Mix well. Add popu. Garnish with coriander leaves.

Kheera chutney makes a great tasting side dish.

February 19, 2008 at 2:53 am Leave a comment

Yogurt pulusu (majjiga or buttermilk or curd pulusu)


Yogurt or majjiga: 4 cups
Coconut power: 1/4 teaspoon
Dalia ( putnalu): 1 table spoon
Mustard: 1 teaspoon
Garlic: Big 1 or small 2
Green chilli: 1 (optional)
Salt: salt to taste
Red chilli: 2
Cumin seeds, mustard seeds: 1/4 teaspoon
Curry leaves: few
Turmeric: pinch of

Preparation is very easy:

1. Take Dalia, coconut, green chilli,garlic,salt and mustard seeds into a jar and grind into smooth powder. Mix the powder mix with curd. Add popu.

Popu: Heat oil in a popu pan. Add red chilli, mustard seeds, cumin seeds and curry leaves, when they start to pop add turmaric. Turn off the flame.

Yogurt pulusu goes well with rice. Even we eat that as dressing for salads 🙂

February 15, 2008 at 5:08 am Leave a comment


June 2018
« Jul    

Recent Posts


Top Clicks

  • None

Blog Stats

  • 497,191 hits