Dangar Pachadi Recipe | Daangar Maavu Pachadi Recipe
The sheer number of variety and dishes unknown is immense. There was a time when I made a list of dishes to try and came up with 385 different ones. That's more than 1 per day for the whole year! And I am confident that I did not even manage to scratch the surface. In the last few years ever since my little one was born, I find myself focussing more on foods from my roots. If I don't make it a practice,  my little one will have nothing in memory, of foods from his cultural background which I believe to be extremely important. While exploring them, I came upon so many unknown dishes that it was mind boggling. Amidst those, is this Dangar Pachadi.
Dangar Pachadi Recipe | Daangar Maavu Pachadi Recipe
Pachadi is nothing but a South Indian version of the more popular  (North Indian) Raita. It has a tempering of mustard seeds unlike its counterpart. In this recipe,  the unique factor is that it uses Roasted Urad Dal powder/flour as the flavoring ingredient. It is supposedly popular in places like Tirunelvi and Tanjore. I think it is also known as Ulundhu Madaskar.  Extremely simple and quick to make especially if you have the flour ready with you (after making snacks like Murukku, Rice Butter Murukku, Thenkuzhal Murukku etc etc). I am partial to this since it provides a bit more protein when compared to other versions made using vegetables/fruits/herbs.  I use Greek Yogurt to make it even more protein rich. 
  • Cook time:
  • Prep time:
  • Serves: 2-3 People
  • Yields: Around 1-1/2 cups of Raita/Pachadi
Ingredients
    For Tempering
  • 1 tsp Ghee/Coconut oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp yellow Asafoetida
  • Few Curry leaves
  • A few Cilantro leaves
Tips
1. Yogurt: I have used Greek Yogurt for the immense protein that it provides than regular yogurt. Using 0% Greek Yogurt also works extremely well especially since it has more tangy taste and this pachadi works great on a sour/tangy yogurt. If using the Greek styled version you would need to add water to bring it a thick buttermilk consistency or as per your taste preference. If using just regular yogurt that's not too thick, simply use about 1-1/2 cups of regular yogurt.
Method
1. Take the yogurt in a medium sized bowl.
2. Add some salt and the roasted Urad dal powder. The quantity will depend on your taste preference. Increase/Decrease as per taste.
3. Give it a good mix until well combined and is lump free.
4. If you are using Homemade Yogurt, then you might not need as much water (if at all) instead you can just add more of the yogurt, but since I am using Greek styled Yogurt which is pretty thick, I added around 1/2 cup water to bring it to a consistency I like (similar to thick buttermilk). Set aside.
5. Heat a small pan for the tempering. Add oil and when hot, add the mustard seeds. Once they pop
6. switch off the heat and add the asafoetida powder and curry leaves.
7. Now add this to the yogurt
8. and give it a good mix, or until well combined.
Goes well with all kinds of variety rice and especially with Milagu Kuzhambu and any Vetha Kuzhambu.
Dangar Pachadi Recipe | Daangar Maavu Pachadi Recipe

Recipe Reference

My Recipe Notes

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2 Comments

By palak bhatti on Feb 19, 2017

wow i like your all recipes thanks for sharing

By Pavani on Feb 7, 2017

This is a very interesting raita DK. Will have to try this protein packed raita some tome soon. Thanks for sharing.

Do give it a try Pavani. Would love to hear your thoughts about it. --DK