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..

RECIPE:

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Preparation Time: 5 mins

Cooking Time: 5 mins

Serves: 3 persons

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INGREDIENTS: [1 cup=250 ml]

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Urad Dal - less than 1/4 cup(I used more for other purposes)

Readymade Curd - 100 gm

Readymade Buttermilk - 2.5 tbsp

Salt - as req.

Oil - as req.

Mustard seeds - 1 tsp

Cumin seeds - 1/4 tsp

Curry leaves - 1 sprig

Dried Red chilli - 1

Asafoetida - 1/4 tsp

To see my BetterButter Tamil Recipe, click here:

Tanjore Dangar Pachadi

METHOD:

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1. In a pan, dry roast the urad dal till it becomes a golden brown color, and a nice aroma arises. Next, finely powder it in a blender. If you wish a crunchy taste, you can powder it coarsely too.

2. In a bowl, pour the curd, and whisk it well. To this, add salt, 3 tsp of urad dal powder, and whisk very well.

3. Add buttermilk little by little, and whisk well. Stop once the desired consistency is reached. Don't add water at any stage. If the pachadi is too thick, use only buttermilk to get the desired consistency.

Perfect consistency

4. In a pan, pour oil, temper with mustard seeds, cumin seeds, curry leaves, dried chilli, and asafoetida. Switch off the stove and pour this tempering over the pachadi, and mix very well. That's it!!

Your traditional and tasty Thanjavur Dangar Style Urad Dal Pachadi is ready to be served!! Njjoy with hot rice and tiffins!!

NOTE:

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1. You can also make this recipe using curd alone, or butttermilk alone instead of a combination of the both as mentioned. All 3 ways work well.

2. You can also add few more ingredients like ginger, green chilli etc. if you wish during tempering. I didnt add them since the readymade buttermilk contained those.