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Archive for the ‘Dairy (Paneer,Yoghurt,Buttermilk) Recipes’ Category

Pappulapodi/Putnalu Podi Perugu Charu

Pappula podi Perugu Charu


Yoghurt/Curd/Perugu – 2 cups whisked

Onion – 1 small sliced

Green chilli – 2 slit

Curry leaves – 2 sprigs

Priya Rasam Powder – 2 tsps

Ginger garlic paste – 1/2 tsp

Salt to taste

Turmeric powder – 1 pinch

Fresh coriander – 2 tbsp chopped

Roasted chana dal powder/Pappula podi/Putnalu Podi – 3 tbsps

For Tempering/Talimpu

Oil – 1 tsp

Mustard – 1/4 tsp

Red dry chillies – 2 slit

Curry leaves 1 sprig

Garlic cloves 2 crushed


Take a large mixing Bowl and place the whisked Yoghurt and add 3-4 cups of water,salt,pappula podi,rasam powder,turmeric,chopped onion,greenchilli,curry leaves,half of fresh coriander,ginger garlic paste and whisk well.

Pour into a cooking vessel and place on a low heat and continue stirring for 5-6 mins till you can see smoky vapours on the spoon and turn ogg heat and immedietely transfer into the serving bowl.

If you leave on the stove top it gets curdled.

Pappula podi Perugu Charu/Rasam

Now prepare tempering by heating oil and frying the remaining ingredients and add to the prepared pappula podi perugu charu/rasam.Add the remaining fresh coriander lastly.

This is a cool dish for hot summers…with all the goodness of yoghurt and onion.

This dish prevents Heat strokes.

Serve with plain white rice and Pappads/Appadalu/Fryums


Tempered Cucumber Raitha/Talimpu Perugu Pachhadi

Tempered Cucumber Raitha/Talimpu Perugu Pachhadi


Yoghurt/Curd/Dahi – 4 cups whisked

Cucumbers – 2 trim edges,wash and chop roughly and grind to a paste and keep

Onion – 1 finely chopped

Green chilli – 2 sliced

Fresh coriander – a hand ful chopped

Salt to taste

For Tempering/Talimpu

Oil – 1 tsp

Red dry chillies – 2 deseeded snd chopped into small pieces

Curry leaves – few chopped


Take a bowl and mix the whisked yoghurt,ground cucumber,choped onion,green chilli and fresh coriander.Add salt and mix well.

Now heat a pan and add oil,splutter mustard seeds and drop in the curry leaves and red chillies and turn of heat pour into the bowl of prepared cucumber raitha/perugu pachhadi and mix.

Serve with Biryani or fried rice as a side dish.This tastes delicious with chappatis.


Brinjal Raita

Brinjal Raita


This is an easy side dish for biryani or any fried rice or even white rice.Tastes good with chappatis and can be done when running out of time..too.
Brinjals – 4 med chopped and placed in salted water
Onion – 1 finely chopped
Green chilli – 2 sliced
Curry leaves – few
Oil – 2 tsps
Turmeric powder – 1/6 tsp
Salt – as per taste
Coriander powder – 1/4 tsp
Yoghurt – 4 cups whisked with 1/2 cup of water
Fresh coriander -a little
Heat a pan and add oil,drop in the chopped onion,curry leaves and green chilli fry 2 mins and add the chopped brinjal pieces saute and sprinkle salt and turmeric powder and cover cook till soft and add the coriander powder stir 2 mins and turn off heat.
Add this to the whisked yoghurt and mix in the chopped fresh coriander a little.
Serve with Biryani or Garlic Pilaf….See Rice Specials Category for Different Rice Recipes..

Dahi Vada

Dahi Vada

This is really a cool summer special home recipe,Can get in hotels but prepared at home is so special,fresh and healthy.Can be served to kids or older persons at home..They love it coz This dish is Soft,creamy,delicious and Yummy.With creamy fresh yoghurt tempered and added to the prepared normal vadas.This can be served as a breakfast,brunch or evening snack.

For Vadas 

Prepare Vadas as per the recipe post  shown in South Indian Breakfasts



For this Dish you can prepare Vadas with only soaked dal and adding salt and baking soda.And avoiding other ingredients to get much softer vadas.

For Dahi vada/Perugu Vada or Vada with Tempered yoghurt.

Ingredients for Tempered Yoghurt.

Yoghurt/Fresh Curd – 2-3 cups whisked

Ginger – a small piece grated with a zester or thin side of a grater

Green chilli –  1  sliced

Fresh coconut – 2 tbsps grated

Salt – 1/2 tsp

For Tempering

Oil – 1 tbsp

Urad dal – 1/2 tsp

Mustard – 1/4 tspRed chillies 2 – deseeded

Curry leaves – 1 sprig


Take a large bowl and add the yoghurt,salt,ginger,green chilli,fresh coconut and 1/2 cup of water and mix well and set aside.

Prepare tempering by heating a small pan andadding oil and spluttering mustard seeds and adding urad dal,red chillies and curry leaves and frying 2-3 mins and pouring over the yoghurt mixture.

The tempered yoghurt is now ready.

To assemble the whole dish ,First take 1/2 cup of plain yoghurty and add 1 cup of water and whisk to get thin butter milk and keep.

Take a large shallow glass dish and dip each vada in the buttermilk to get soaked and place in the glass dish side by side can place upto 10 vadas and now pour the tempered yoghut over the soaked vadas and see they all are immersed well.

Vadas with Tempered Yoghurt

Now sprinkle finely grated Carrot,Finely chopped fresh Coriander on top.

keep for atleast half an hour before serving.

Dahi vada topped with finely grated Carrot and Fresh Coriander

Carrot Cucumber Raitha

Carrot Cucumber Raitha


Carrot – 1 peeled washed and grated

Cucumber – 1 remove edges wash and grate

Salt – as per taste

Yoghurt – 3 cups


Mix all the ingredients and serve.

Onion Cucumber Tomato Raitha

Onion Cucumber Tomato Raitha

This is the best combination to be served with Biryani along with any other side dish such as Dalcha or Kaliya prepared with meat,chana dal and veggies like brinjal and bottle gourd and lots of curry leaves and green chillies and Cinnamon.

To prepare Raitha you need

Ingredients for Raitha


Onion – 2 med thinly sliced

Tomato – 1 deseeded and chopped finely

Cucumber – 1 edges removed and chopped finely

Green chilli – 1 slit and deseeded

Curry leaves  – few

Fresh Coriander/Cilantro – a handful chopped


Mix all the chopped salad veggies for this raitha as shown in a mixing bowl.

Mix all the chopped ingredients for Raitha

Add a little salt and 1/4 cup of water along with 3 cups of yoghurt to this and there your Raitha is ready to go.

Bottle Gourd in Yoghurt Curry



Yoghurt – 2 cups whisked

Bottle gourd – peeled,washed,deseeded and chopped pieces – 1 cup

Onion – 1 small chopped

Green chilli – 2

Fresh coconut – 1 small cup grated

Garlic – 2 pods

Curry leaves – few

Dry chillies – 2 chopped

Mustard – 1/4 tsp

Dry roasted Methi Jeera powder – 1/2 tsp

Turmeric powder – 3 pinches

Salt – as per taste

Oil – 1 tbsp


1.Prepare Paste with fresh coconut,green chili and garlic.Whisk yoghurt ,add salt,coconut paste and 1 cup of water,keep aside.

2.Boil bottlegourd pieces with enough water and keep.

3.Heat a kadai and add oil,mustard seeds,dry chillies,curry leaves and chopped onion.fry 2-3 mins.

4.Add the turmeric powder and boiled bottle gourd pieces and fry 2 mins lower the heat and add salt and pour the yoghurt mixed with coconut paste and continue stirring  on low heat till you see the smoky vapours.

5.Now turn of the heat and immedietely transfer into a serving bowl.

Serve with Brown rice preparations or any rice and thoran with pickle servings

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