|Alternative names||Kadki dahi ki chutney, raita, mosaru bajji in Karnataka|
|Course||Side dish to biryani|
|Place of origin||Indian Subcontinent|
|Region or state||All over the Indian Subcontinent|
|Associated national cuisine||India, Bangladesh, Pakistan|
|Main ingredients||Dahi, green chilli peppers, mint, onions|
Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent. It is popular in South India and is a side dish for the popular Hyderabadi biryani.
There are multiple ways to prepare the side dish. Mint, coriander, and a chilli pepper is cut and mixed into yogurt which is then blended in a blender for a minute. Another way is to simply mix diced onions with salt and coriander into a bowl of fresh yogurt and serve as is.
Perugu pachadi is Southern Indian regional variant of Dahi chutney. It is also a yogurt-based dip that includes vegetables such as tomato, cucumbers, squash, mango, bitter gourd either raw or cooked.
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