Dangar pachadi - Strange name eh?

Strange name for such a tame dish...but despite the fancy name it is quite simple..but delicious!! I guess this is some kinda Iyercooking stuff..never seen this made anywhere outside the family...am just assuming though..

The first time I ever got a taste of it was at my aunt's house...and the name was intimidating...I thought it takes hours n hours to prepare this...long long after that I found out that this is one of the simplest dish ever..check out the recipe below..

Danger pachadi/ Urad dal raita

Ingredients:

1) Urad dal - 2 tbsp
2) Oil - half tsp
3) Sour buttermilk - 1 cup
4) Salt to taste

For Tempering:

5) Mustard seeds - half tsp
6) Cumin seeds - half tsp
7) Asafoetida - a pinch
8) Curry leaves - 3 to 4
9) Dry red chilli - 1 half, broken to pieces
10) Oil - 1 tsp

Method:

1) In a small pan, heat half a tsp of oil and add the urad dal to this. Fry fora min or 2 till the urad dal becomes golden brown.

2) Remove from heat and let it cool down a bit. Grind this to a fine dry powder.

3) Place the urad dal powder in a bowl n add buttermilk, a little at a time and mix without making any lumps. Add salt to taste.

4) Fry all the ingredients mentioned under "For Tempering" and pour it over the pachadi.


Yummy Dangar pachadi is ready! That takes hardly 5 mins to prepare. At home, we would usually prepare the urad dal powder in a large batches, like half a cup and store it. Itz so easy to make the pachadi whenever you want!!