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.
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 / 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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A: Yes! If using frozen nungu, thaw it at room temperature for 30 minutes, peel, rinse, and chop before adding to the curd.
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.
A: Serve it with millet pongal, jeera rice, or paruppu sadam made without onion or garlic. Skip the ginger if following strict vrat rules.
A: Absolutely. Ice apple (nungu) is naturally hydrating and cooling, making it ideal for summer raitas and heat-relieving meals.
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