Daangar Pachadi / South Indian Raita Made With Split Black Gram

I had never even heard of this one before i got married. It is one of the many wonderful recipes, i learnt from my mother-in-law . This makes an awesome side dish with vathal kozhumbu. Though quite simple it has a very distinct flavour and taste.

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Daangar Pachadi / South Indian Raita Made With Split Black Gram
I had never even heard of this one before i got married. It is one of the many wonderful recipes, i learnt from my mother-in-law . This makes an awesome side dish with vathal kozhumbu. Though quite simple it has a very distinct flavour and taste.
Cuisine south indian
Prep Time 10 minutes
Servings
Ingredients
Cuisine south indian
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. Dry roast the urad dal until it turns a light shade of brown and loses its raw smell.
  2. Grind the roasted dal into a fine powder. Sieve this powder [this is important to avoid adding gritty pieces of the urad dal in the raita].
  3. Whisk the curd well to give it an even texture.
  4. Add the sieved urad dal powder and mix well.
  5. Add the salt, green chilli and chopped coriander. Mix well.
  6. For tempering- Heat the oil. Add the mustard seeds, asafoetida, dry red chilli and curry leaves. Once the mustard splutters, pour this over the prepared raita.
  7. Your yummy Daangar pachadi is ready. You can serve it with any dish but it pairs superbly with this Manathakkali Vathal kozhumbu.
Recipe Notes

Notes-

The key ingredient in this recipe is the roasted split black gram powder. Roasting it well and sieving the powder to remove any solid pieces are important steps to get a yummy result.

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