Wednesday, September 3, 2014

Daangar Pachadi

Tamil Brahmin Cuisine is so wonderful. I just love to explore the very many recipes available.

Daangar Pachadi, I don't know why the name. But I've fond memories of my grand ma always making this (because it was her favorite). I've made this pachadi as part of an event in a foodie group.

What you need:

  1. Urad Dal (whole, white ones) - 1 tbsp
  2. Curd - 1 cup
  3. Salt - to taste
  4. Oil - 1 tsp 
  5. Mustard seeds - 1/2 tsp
  6. Curry leaves -  a few
  7. Hing - a pinch

How to go about it:
  1. Heat a kadai/ pan, dry roast the urad dal until they turn golden brown.
  2. Cool them down and make a fine powder of the same in a mixer.
  3. Sift the dal so that you get a fine paste. 
  4. Beat the curd with salt and add the fine powdered urad dal. Whisk it really well so that there are no lumps of the dal powder.
  5. Heat a tempering pan, add oil and temper the mustard seeds and curry leaves. Stir this in to the curd mixture.
Serve with roti, curry leaf rice, paruppu podi rice, bisibela bath, tomato rice etc...

Njoy with your loved ones...



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