Thanjavur Dangar Style Urad Dal Pachadi

Thanjavur Dangar Pachadi..A perfect traditional recipe commonly practiced among the Thanjavur region Dangar Category people, in which urad dal is used to make curd pachadi..This is an almost forgotten recipe which is less in practice even among Tanjore people nowadays..I found this recipe while I was searching for some pakka traditional recipes..Made this on a night and stored it to be used for the next day morning..Traditionally it is used as a side dish for rice, but I used it for tiffins, and it tasted greatt with Dosa the next morning..You can try it with rice too guys..It is one of the easy ways to intake the healthy urad dal, so definitely u can feed ur kids too..Now, moving on to the recipe..

Squid RawBanana Thoran

Squid RawBanana Thoran..An easy to make, but yummilicious and fingerlicking Thoran made with Squid(கணவா மீன்) and RawBanana, i.e., plantain, which is so commonly made in our native. Be it a plain rice, kanji(porridge), or even nonbu kanji, this Thoran is made often in our homes, and it serves as a great side dish which u can't stop eating more..This is my alltym favourite as well 😋..U ppl might hav eaten lots of dishes with squid, but I don't know how many of u hav had this one..Next tym when u buy squid, try this recipe for sure for lunch, and do let me know ur feedback too frnz 🙂..Now, moving on to the recipe..

Kambu Morkkali

Kambu Morkkali..Traditional Ayyangar Special Morkkali (மோர்க்களி) recipe made in Bajra(Kambu) flour..Morkkali is an authentic breakfast dish of Tamilnadu, especially followed among the Ayyangar category people..This is a simple dish to prepare just like Upma, and u can say that it is also one of the saviour dishes when u r in a hurry or feeling like don't want to cook for long on lazy mornings..Usually it is made with rice flour..For a change, u can make it with millets flour too..So, I tried with Bajra flour..

Kayalpatnam Ahani Biriyani

Kayalpatnam Ahani Biriyani..This is a Biriyani recipe belonging to the Kayalpatnam region of Tamilnadu..Its speciality is it doesnt need any masala powders, but whole spices, curd, nuts and more..It is very easy to prepare and kids will love it becoz of its less spiciness..My kid is not an exception too..Jus like every other places, Kayalpatnam also has a lot of unique recipes which are not followed in other places..I found this recipe in a Kayalpatnam based Facebook group's competition. The author was Safeena sis..Since her measurements were for atleast 6+ people, I adjusted them according to our needs, and so may be there will be a little changes from her exact recipe measures..Tried it on one fine day, and the result was too good..Since many of u arent familiar with it, I decided to post in the blog too..Here it is..

Pazhankanji - Uppum Puliyum

Pazhankanji(நீராகாரம்) with Uppum Puliyum..A simply great traditional food of Tamilnadu and has been in trend till date..Pazhankanji(பழைய சாதம்/நீராகாரம்) is nothing but the fermented previous day's leftover rice, which is consumed the next morning..It is rich in nutrients since the good bacteria are formed during the fermentation process..Knowing its health benefits, it's getting popular abroad too these days, where scientists have started researching about the food..It's a happy moment for any Tamilan to know that his food is getting popular worldwide and benefits so many 🙂..