2 Green Chilies
Few Curry Leaves
4 cups Curd
Peel and cut cucumber into small pieces and tomatoes into small pieces.
Take 2 tsp of ghee in a small skillet. Add ½ tsp mustard seeds and let splutter, and then add ½ jeera, ¼ tsp fenugreek seeds, ¼ tsp vammu, hing and 1 red chili. Fry till all items are roasted well and a nice aroma fills the room. Then add chopped chilies, ginger and curry leaves.
Transfer tadka alone from the skillet and add the cut tomato and cook for 2 minutes and then the cut cucumber, salt and cook till the pieces are soft. Do not over cook, becomes soggy.
In a vessel take curd and beat is nicely without adding water. Add turmeric, salt, chopped coriander and the previously made tadka- poppu. Then add cooked vegetable, mix well.
This is a good side dish with hot rice.
Other vegetables that can be used to make Perugu Pachadi are:
Potatoes (boiled and peeled), fresh grated coconut, roasted brinjal (brinjal has to roasted on fire) and cucumber (raw chopped). Procedure is same with the curd part of the preparation.