Nungu Raita, How to make Nungu Thayir, Nungu Perugu Pachadi

I grew up seeing this dish quietly show up on the table during peak summer or when someone at home had fever. No big introduction. Just chilled curd, finely chopped nungu (ice apple), and a simple tempering.

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We never called it raita. Just nungu/ thati munjala perugu pachadi. It was light, cooling, and perfect with rice or pongal.

Now, most people only think of sweet nungu drinks. But this savory version was a summer savior in Telugu/ Tamil homes—including ours in Pondicherry.

I paired this raita alongside Tindora biryani which i Posted couple of days ago. I didn’t expect it to pair so beautifully. But it did—cool, creamy, and quietly balancing every bite of spice.

A few weeks ago, I shared a recipe for nungu butter—a nearly forgotten way ice apple was mashed and mixed by hand into a creamy cooling side in Telugu homes.

Today’s recipe is another gem from the same memory lane—nungu perugu pachadi (or ice apple curd raita).

This recipe is part of the Sandyathome Revival Series — bringing back forgotten flavors from our Telugu and Tamil kitchens.

Bite of History – Nungu Raita

This humble nungu perugu pachadi has no official record in cookbooks, but it quietly thrived in Telugu and Tamil households—especially in towns like Chittoor, Nellore, or even Pondicherry where Telugu families lived.

Made during Aashada masam, Ekadasi, or after fevers, it followed sattvic rules—no onion, no garlic, no spice overload. Just clean, comforting flavors.

In many homes, this was served with simple rice, podi, or upma—a forgotten savory side that’s now ready to return.

Jump to Recipe

Ingredient Role Table in Nungu Raita

Ingredient	Role / Purpose
Nungu (Ice Apple)	Cooling and hydrating fruit; gives a soft bite and mild natural sweetness
Curd	Probiotic base; balances heat and brings creaminess
Green Chili	Adds a gentle kick and freshness
Ginger (optional)	Offers subtle warmth, often used post-fever for balance
Salt	Enhances all flavors and ties the dish together
Mustard + Cumin + Curry Leaves	Traditional South Indian tempering; adds aroma, texture, and body
Gingelly Oil	Adds earthy depth and aids digestion
Coriander Leaves	Final touch of freshness and color for garnish

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Nungu Raita, How to make Nungu Thayir, Nungu Perugu Pachadi

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Side DishCuisine: South Indian, Telugu RevivalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A forgotten summer raita made with chopped nungu (ice apple), curd, green chili, and optional ginger—this simple, soothing side is a true revival from Telugu home kitchens.

Ingredients For Ice Apple Thayir Pachadi

3 to 4 nos. 3 to 4 Nungu (Ice Apple) peeled and finely chopped
1 cup, 1 Thick curd (well-whisked)
Salt – to taste
1 nos. 1 Green chili (finely chopped)
Coriander leaves – to garnish
For tempering:
½ teaspoon, ½ Mustard seeds
¼ teaspoon, ¼ Cumin seeds
Curry leaves – 1 sprig
1 teaspoon, 1 Gingelly oil

Directions to make Nungu Thayir

Wash, peel, and finely chop the Nungu/ Ice apple.
In a bowl, whisk curd with salt until smooth.
Stir in finely chopped nungu/Ice apple, green chili, and grated ginger (if using).
In a small pan, heat gingelly oil and temper mustard seeds, cumin seeds, and curry leaves until aromatic.
Pour this tempering over the raita, mix gently, and garnish with chopped coriander.
Chill for 15–20 minutes before serving.

Notes

1 cup = 250 ml

Directions to make Nungu Thayir with step by step images

Wash, peel, and finely chop the nungu.
In a bowl, whisk curd with salt until smooth. Stir in finely chopped nungu, green chili, and grated ginger (if using).
In a small pan, heat gingelly oil and temper mustard seeds, cumin seeds, and curry leaves until aromatic. Pour this tempering over the raita, mix gently, and garnish with chopped coriander.
Chill for 15–20 minutes before serving.

nungu raita / Ice apple curd raita with green chili and curry leaves in a brass bowl – a cooling no onion no garlic South Indian summer dish. — Nungu Raita/ Nungu Thayir/ Ice apple Raita – A forgotten Recipe brought back by Sandhya Riyaz

Pro Tips to make Nungu Perugu Pachadi

Use firm, fresh nungu that’s not overly soft or jelly-like for the best texture.
Always chill the raita for 15–20 minutes before serving—this enhances the flavor and gives a soothing, cooling effect.
For a no-cook version, skip the tempering and just add finely chopped curry leaves raw—it still tastes delicious.
Avoid sour curd—use fresh or slightly set curd to keep the flavors balanced and gentle.
If serving for vrat or fasting, skip ginger and ensure the curd used is fresh and homemade.

Nungu raita, Nungu perugu pachadi (ice apple curd raita) served chilled with millet pongal – a forgotten Telugu traditional recipe with no onion or garlic.

Serving Suggestion for Nungu Thayir

Serve chilled with steamed rice and paruppu podi, millet pongal, or simple upma.
Also pairs beautifully with Tindora Dum Biryani or other light one-pot meals.
Great on no-onion, no-garlic days, especially during Aashada masam, Ekadasi, or Aadi Velli.
Can be served in brass bowls or banana leaf-lined plates for a traditional presentation.

FAQ – Nungu Raita

Q: Can I use frozen ice apple for nungu raita?

A: Yes! If using frozen nungu, thaw it at room temperature for 30 minutes, peel, rinse, and chop before adding to the curd.

Q: How to make ice apple curd raita without tempering?

A: Simply mix chopped nungu with curd, salt, green chili, and coriander. Add finely chopped raw curry leaves for aroma and skip the oil tempering for a no-cook version.

Q: What can I serve with ice apple raita during Ekadasi or vrat?

A: Serve it with millet pongal, jeera rice, or paruppu sadam made without onion or garlic. Skip the ginger if following strict vrat rules.

Q: Is ice apple good for summer raita?

A: Absolutely. Ice apple (nungu) is naturally hydrating and cooling, making it ideal for summer raitas and heat-relieving meals.

Biryani Recipes

Tindora Dum Biryani, How to make Kovakka/ Dondakaya Biryani

A flavorful dum biryani made without onion or tomato, featuring tindora (ivy gourd), curry leaves, and a homemade fennel-spiced masala. This South Indian–style vegetarian biryani is layered, slow-cooked, and perfect for festive meals or no-onion cooking days.