February 5, 2017

Palli Perugu Pachadi - Andhra Style Peanut Curd Chutney

This chutney is on my chutney rotation for Idli / Dosa / Pongal. Comes from my friend's mom who's from Warangal part of Andhra Pradesh. It may not be a popular dish in Andhra cuisine at restaurants, but considering I tasted this first at her place many decades ago (and a zillion times since then) , I have begun to believe its an Andhra type dish. Lets get to the lip smacking recipe now :) 

Palli in Telugu means peanuts. Perugu = curd ; pachadi - refers to chutney or a dip 

Prep time : 10 mins |  Cook time : 5 mins | Makes : 1 large cup (250 ml) of Chutney | 
Spice level - medium 
Keeps for max 1 day under refrigeration

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Palli Perugu Chutney - Andhra Style Peanut- Curd Chutney

An Andhra based Yoghurt-Peanut Chutney / Dip to go with Idli / Dosa / South Indian Breakfast.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 min

Yield: 3~4

  • 1 cup Roasted unsalted peanuts (without skin)
  • 1 large Onion - minced fine or sliced thin.
  • 2 large Garlic pods
  • 2 large Dry Red chillies
  • 1 small Green chilly
  • 1/2 cup (100 ml) yoghurt
  • 1/2 T Oil
  • To taste Salt
  • 1 tsp Oil
  • 1/2 t Mustard Seeds
  • 1/2 t Urad dal / split black gram
  • 1/8 tsp Hing / Asafoetida

Cooking Directions
  1. f you dont have ready roasted peanuts, roast the peanuts with their skin on on low - medium flame till they slightly brown and the skin begins to peel off. Transfer to a large plate, cool and rub the peanuts against a coarse towel to peel the skin off.
  2. If you have ready shelled roasted & unsalted peanuts, skip the above step.
  3. In a pan, add oil, saute the onion, garlic till pink. Now add the chillies and saute. Cool.
  4. Blend all ingredients (peanuts & onion - garlic- chilly mixture) except curd into a smooth semi dry powder. Add water (2 TBSP) and blend to a smooth paste. Now add the curd and churn just once.(I prefer adding the whisked curd to the ground peanut chutney Once the chutney is transferred from the blender).
  5. Mix well. Prepare tempering with oil, mustard seeds, hing and Urad dal.
  6. Add to the chutney and serve with any South Indian Breakfast. It keeps for max 1 day under refrigeration


  1. I first tasted this chutney when my sister-in-law made it and fall in love with it. I do not add onion and garlic, next time will add to see the difference in taste. Must be tasting better :)

  2. Very interesting palli chutney Kalyani. Adding yogurt to peanut chutney is new to me. Will have to try one out some time.

  3. unique chutney with curd..never heard about it. Sounds delicious.

  4. My punjabi friend made this chutney once and I hadn't tasted this before. But yogurt sure is a great addition to the traditional peanut chutney

  5. Lipsmacking here, this pachadi sounds super delicious. Have to try soon.

  6. That is a great flavouful chutney. I also add some coconut to this. And adding curd is very unique..

  7. I too go with coconut and no curd. Curd sounds like a good twist to the chutney

  8. Flavorful chuntney with roasted peanuts.

  9. Ah hearing about this for the first time, must check this out..peanut chutney is a stable at home and a good one is hard to miss..

  10. this nutty chutney must be so delicious and since peanuts are one of the few nuts I am not allergic to, I can dig into this one!

  11. yumm yumm! another variation for our morning breakfast!!


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