Dangar/daangar pachadi – side dish for rice varieties

       I had got the udid dal flour to make some thenkuzhals when my grandmom was here.Hence had a huge amount of it remaining and thats when my grandmom made this pachadi and we all loved it with bisibele rice. I had taken the recipe then. I have made it number of times by now and is nice change from the usual pachadis/raitas. Its quite popular in the Tirunelveli region and I was quite intrigued by the name of this dish. I made it again last weekend and decided to blog the recipe.

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Dangar/daangar pachadi - side dish for rice varieties Yum
Course side dish
Cuisine south indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Course side dish
Cuisine south indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Toast the flour till it gets slightly golden brown and has a typical aroma .Take the toasted flour in another serving vessel. Add salt to this.
  2. Now for the seasoning, heat oil in the pan. Add mustard seeds, cumin seeds, curry leaves and green chillies and asafoetida. When done, add it to the flour.
  3. Now add the beaten curds to this mixing well to prevent formation of lumps.
  4. Garnish with coriander leaves.
  5. Serve with any rice variety along with appalams.
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10 thoughts on “Dangar/daangar pachadi – side dish for rice varieties”

  1. Interesting pachadi, looks inviting! Occasionally I add udad dhal flour to any south Indian style raita for some additional flavor, have never tried it this way 🙂

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