Dangar pachadi | Urad dal powder raita

Dangar pachadi , daangar pachadi, ulundhu maavu pachadi, Urad dal powder raita , easy raita recipe, healthy recipes, south Indian pachadi recipe, yogurt dip with step-by-step pictures and video recipe. Check out the Dangar pachadi video and if you like the video pls SUBSCRIBE to my channel.

heriloom recipe - tanjore style daangar pachadi

Ulundhu maavu thayir pachadi is a traditional grandma recipe. After preparing savory snacks if you have leftover urad dal flour, this pachadi is traditionally made. You can also roast urad dal; grind it and make ulundhu maavu pachadi.

why the store bought urad dal flour?

to save time I have used store-bought urad dal powder which makes it quick but with no compromise in taste.

should I roast homemade urad dal flour?

if you are making urad dal flour at home, roast urad dal till it turns golden brown. Cool then grind. No need to roast the flour again but if you are using store-bought flour; roast it at low flame for 30 seconds. Avoid keeping a high flame as you might burn the flour.

WHAT KIND OF CURD SHOULD I USE FOR THE daangar RAITA RECIPE?

Always use fresh thick creamy curd. I have used homemade curd, but you can also use sour cream or non-flavored Greek yogurt for raita.  Use thick, well-set curd or yogurt.  If you have a watery curd, set aside the whey for buttermilk and separate the thick curd and use it for raita

CAN I USE SOUR CURD?

If the curd is slightly sour, skip it. Mild sour curd is fine,  but if the curd is sour use milk instead of water. Avoid extremely sour curd.

SHOULD I WHISK THE CURD?

Yes, it is very important to whisk the curd well, and make sure the curd is lump-free.  If whey separates or curd is lumpy, it will affect the raita texture

pachadi recipes in TMF

CURD-BASED RECIPES IN TMF

ingredients

whisk curd

1 + 1/2 cup thick curd

1/2 cup water refer to notes

to temper

1/2 teaspoon ghee

1/4 teaspoon mustard seeds

1 teaspoon cumin seeds

2 green chilli

curry leaves few

Urad dal powder raita

1 tablespoon urad dal flour

1/4 teaspoon asafoetida

required salt

 Coriander leaves few

how to make daangar pachadi with step-by-step pictures 

• first, whisk curd and water well to make a lump-free smooth mixture

• add ghee to a wide pan and heat

• when ghee turns hot add mustard seeds, cumin seeds, curry leaves, and green chilli; let them splutter

• turn down to the lowest flame
• furthermore add urad dal flour and asafoetida; mix well and cook for 30 seconds 

• add salt and give a quick mix

• whisk and add curd; mix well and sure the dal flour is well blended

• turn off the stove

• sprinkle coriander leaves and serve 

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Daangar pachadi

quick pachadi with urad dal flour

Ingredients

• whisk curd
• 1 + 1/2 cup thick curd
• 1/2 cup water refer notes

to temper

• 1/2 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 green chilli
• curry leaves few

Urad dal powder raita

• 1 tablespoon urad dal flour
• 1/4 teaspoon asafoetida
• required salt
• Coriander leaves few

Instructions

• first whisk curd and water well to make a lump free smooth mixture
• add ghee to a wide pan and heat
• when ghee turns hot add mustard seeds, cumin seeds, curry leaves and green chilli; let them splutter
• turn down to lowest flame
• furthermore add urad dal flour and asafoetida; mix well and cook for 30 seconds
• add salt and give a quick mix
• whisk and add curd; mix well and sure dal flour is well blended
• turn off the stove
• sprinkle coriander leaves and serve

Video

Notes

1. Green chilli goes well with urad dal flavor. Adjust according to your taste
2. Alter the spices and seasonings as per your taste
3. Always store the leftover pachadi in the fridge
4. Avoid sour curd for this raita
5. adjust water according to your preference
6. always roast urad dal flour at low flame