Daangar Pachadi is a traditional South Indian yogurt-based relish. Made with roasted urad dal, it offers a unique nutty flavor paired with the tanginess of Curd. Spices like cumin, mustard seeds, and green chillies add a delightful kick. It’s an easy-to-make, refreshing side dish that pairs perfectly with various meals.
About the Recipe
Daangar Pachadi stands out for its unique combination of textures and flavours. The roasted urad dal adds a pleasant crunch and nuttiness, while the creamy yoghurt brings a tangy smoothness. This dish is spiced with cumin, mustard seeds, and green chillies, creating a balance of warmth and heat. It’s a versatile side dish that can be paired with rice, roti, or even as a dip. This recipe not only highlights the rich culinary traditions of South India but also offers tips on achieving the perfect blend of flavours and textures.
Why You Will Love This Recipe
You will love Daangar Pachadi for its simplicity and refreshing taste. The combination of roasted urad dal and creamy yoghurt creates a unique texture that is both crunchy and smooth. The spices and herbs add a burst of flavour that is sure to tantalize your taste buds. Whether you’re looking for a quick side dish or a new way to enjoy yoghurt, this recipe is easy to make and incredibly satisfying.
Cooking Tips
For the best results, roast the urad dal until golden brown to enhance its nutty flavour. Ensure the yoghurt is fresh and not too sour to maintain the right balance of tanginess. Adjust the green chillies according to your spice preference. Garnishing with fresh coriander leaves adds a bright, herby finish to the dish.
Cultural Context
Daangar Pachadi hails from the rich culinary traditions of South India. This dish often serves as a cooling side during hot summers, complementing spicy main courses. It’s a staple in many households, showcasing the region’s love for yoghurt-based dishes.
Serving and Storing Suggestions
Serve Daangar Pachadi chilled with rice, roti, or parathas as a side dish. It serves 2-3 people and takes about 15 minutes to prepare. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir well before serving.
Other Similar Recipes
- Raita
- Koshimbir
- Pachadi with Cucumber
- Spinach Yogurt Dip
Nutrient Benefits
Urad dal is an excellent protein and fibre source, aiding digestion and muscle repair. Yoghurt provides probiotics, which promote gut health and are rich in calcium, which is beneficial for bone health. The spices and herbs add antioxidants and anti-inflammatory properties to this dish.
Daangar Pachadi
Ingredients
- 1 tbsp Urad Dal
- 1/2 tsp Crushed Cumin Seeds
- 1/2 tsp Chopped Green Chillies
- A pinch of Asafoetida
- 1 tsp Finely Chopped Coriander Leaves
- 1 cup Curd
- Salt to taste
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- A few Curry Leaves
Instructions
- Heat a frying pan over medium flame.
- Dry roast the urad dal until golden brown.
- Cool the roasted urad dal, then grind it to a fine powder.
- Combine the Curd, cumin seeds, green chillies, asafoetida, urad dal powder, and salt in a mixing bowl. Mix well without any lumps.
- Heat oil in a small frying pan and add mustard seeds.
- When the mustard seeds splutter, add the curry leaves.
- Pour this tempering over the yoghurt mixture.
- Garnish with coriander leaves.
- Serve chilled.
Frequently Asked Questions:
What can I serve with Daangar Pachadi?
Daangar Pachadi pairs wonderfully with steamed rice, roti, or parathas. It can also be served alongside other Indian dishes like dal, sambar, or a spicy curry to balance the heat with its cooling, tangy flavours.
Can I make Daangar Pachadi ahead of time?
Daangar Pachadi can be made a few hours ahead and stored in the refrigerator. This allows the flavours to meld together. However, it’s best consumed within a day or two to enjoy the freshness of the yoghurt and herbs.
What can I use as a substitute for urad dal?
If you don’t have urad dal, you can substitute roasted chana dal or moong dal. These will provide a similar nutty flavour and texture, keeping the essence of Daangar Pachadi intact.
Is Daangar Pachadi spicy?
Daangar Pachadi has a mild spiciness from the green chillies. You can adjust the amount of chillies to suit your spice tolerance. The dish is tangy and refreshing, with a hint of warmth from the spices.
Can I make Daangar Pachadi vegan?
You can make Daangar Pachadi vegan by substituting Curd with plant-based yoghurts such as coconut yoghurt or almond yoghurt. Ensure the yoghurt you choose has a similar tangy flavour to maintain the dish’s authentic taste.
