Dahi Ki Chutney | Onion Raita

Dahi Ki Chutney | Onion Raita | Perugu Pachadi is a classic, cooling, and refreshing side dish commonly accompanying biryani and pulao. This flavorful condiment pairs exceptionally well with spicy meals, offering a refreshing contrast to the palate. In Hyderabad, we also call this as Buryani.

Looking for different raita recipe, then check Anardana Raita and Boondi Raita recipes.

About This Recipe

Dahi plays an integral role in Indian culinary traditions, serving as both a standalone delight and a complementary addition to various dishes. Its versatility is evident from its use in a range of recipes. Some renowned dishes that heavily feature dahi include dahi bhalla, lassi, chaas, dahi vadas, dahi khana, etc. Each of these recipes exemplifies the ingredient’s capability to blend smoothly with different flavors and textures.

Dahi, is well known for its creamy texture and slightly tangy taste, forms the base of this chutney or raita. When it blends with raw onions, introducing a burst of sharp, pungent flavor, the outcome is a simple yet versatile accompaniment.

A traditional South Indian wedding is a feast for the senses. It is at these gatherings that one can fully appreciate the role of curd in Indian cuisine. Amidst the elaborately laid out thali or buffet, there’s a tempting array of curd-based recipes. A standout amongst them is the dahi ki chutney, also known as onion raita or perugu pachadi or buryani.

Raita is commonly paired with biryani, and is a staple in many restaurants. Its refreshing qualities and soothing effect on the palate, balances the richness of spicy foods.

Dahi Ki Chutney Ingredients

Dahi (Curd | Yogurt) – Is the main ingredient and forms the base of this chutney or raita. Adds a smooth and creamy texture to the dish, enhancing its overall consistency. Choose a day old curd for making raita.

Onion: Adds a sweet and crunchy texture to the chutney or raita. Finely chopped onion add a mild, savory flavor that complements the coolness of the curd.

Green Chilies: Adds a subtle spiciness and a kick to the overall taste.

Lemon Juice: Contributes a tangy and citrusy element to the chutney or raita. It helps balance the richness of the curd and enhances the overall freshness of the dish.

Roasted Cumin Powder: Imparts a warm and earthy flavor to the chutney. A pinch of cumin enhances the depth of the dish and complements the other flavors.

Coriander Leaves: Add a burst of freshness and a mild, citrusy undertone. Fresh coriander leaves contribute both flavor and vibrant green color, making the dish visually appealing.

Salt: Crucial seasoning that brings out the flavors of all the other ingredients. Adjusting salt to taste ensures a well-balanced and savory chutney or raita.

Dahi Ki Chutney | Hyderabadi Buryani Recipe

The process of making dahi ki chutney, raita is refreshingly straightforward, which contributes to its popularity in everyday cooking. There are many ways to make this dish, each with a little change to suit what you like. But at its heart, it’s a mix of smooth yogurt and crunchy onions, with herbs and spices that bring out the tastes.

The recipe I’m sharing today embraces simplicity, letting the natural flavors of the ingredients shine. The straightforward method retains the authentic taste that is cherished in many households. This version of dahi ki chutney is particularly great for those who are looking for a healthy, no-fuss accompaniment to go with biryani or pulao.