2 cups of curd

200gms Bottle Gourd / Lauki

1 big onion

4 Green chillies

1/2 tsp Mustard seeds / rai

1/2 Black gram dal /urad dal

Pinch of turmeric / haldi

Salt to taste

2 Stems Curry leaves

1/4 Coriander leaves

1 Tbsp Oil

Peel and cut lauki in half inches sized pieces, pressure boil till one whistle. Immediately drain and put it in the fridge to cool for at least for 15 min.

Peel and cut onions in half inch chunks.

Slit the green chillies length wise.

Put the curd in a bowl and mix the chilled lauki, onions & slit green chillies, do not strain the curd.

Heat the oil; put urad dal, roast a little then add rai and the curry leaves.

Before pouring this tempering on the curd mixture put turmeric on top of the curd mixture and then pour the tempering directly on the haldi. By doing this you will not have the after taste of raw haldi.

Add salt and coriander leaves. Put Perugu Pulusu in the fridge, it tastes better when served chilled.

You can serve it along with Biryani, any kind of rice dish or as a raita.

Perugu in Telugu language means curd while Pulusu means curry