Perugu Pachadi

Method

1. 1

   Whisk yogurt: Beat 2 cups thick fresh yogurt until completely smooth.

2. 2

   Roast and grind mustard: Dry roast 1 tsp mustard seeds briefly. Grind with 2 green chillies and a tiny piece of ginger to a coarse paste.

3. 3

   Make coconut paste: Blend 3 tbsp fresh grated coconut with the mustard paste to a smooth paste.

4. 4

   Prepare vegetables: Finely dice half cup cucumber or add roasted brinjal pieces.

5. 5

   Combine: Mix coconut-mustard paste into whisked yogurt. Add the vegetables.

6. 6

   Season: Add salt and a pinch of sugar. Mix gently.

7. 7

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, curry leaves and a pinch of asafoetida.

8. 8

   Add tempering: Pour over perugu pachadi. Mix gently.

9. 9

   Chill: Refrigerate 15-20 minutes before serving.

10. 10

    Serve: Adjust salt. This Andhra style perugu pachadi is a cooling yogurt relish. Serve with rice, biryani or any Andhra meal.