Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Curd based recipes » Dangar pachadi | Urad dal powder raita

    Dangar pachadi | Urad dal powder raita

    January 6, 2023 By Vidya Srinivasan Leave a Comment

    3 shares
    Jump to Recipe Jump to Video Print Recipe

    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

    CAN I USE ROOM-TEMPERATURE CURD?

    For the best flavor, I would recommend using chill curd for pachadi. If you are planning to mix the spice ahead for raita, refrigerate till you serve.

    Consistency of raita

    I prefer thick raita. Adjust the water according to your desired consistency.

    WILL RAITA TASTES SPICY?

    I have used green chilli. you can adjust the spice according to your taste.

    What tastes best with raita?

    it tastes good with milagu sadam, poondu milagu sadam, tamarind based kuzhambu, puli sadam and puli pongal.

    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 

    Print Recipe
    No ratings yet

    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

    « Poricha rasam | Poricha Sathamudhu
    Instant pot Oats Pongal »

    Categories

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    Hot beverages

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more Hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food