Daanger Pachadi / Urad Dal Flour Raita is one of the simplest raitas that can be prepared in less time with very few ingredients. Since it is locked down everywhere due to Covid-19 some of the places has shortage of vegetables and other basic essentials. This raita is very easy to make and much needed in these times as we can just make one variety rice and this raita for lunch. It is very popular among Thajavur / Tanjore, Tamil Nadu and it is served along with South Indian meal. Super perfect combo for vatha kuzhambu and other variety rice as well.
VIDEO
STEP BY STEP DAANGER RAITA:
INGREDIENTS:
Urad Dal Flour - 3 tbsp
Curd - 5 Cups
Salt - to taste
TO TEMPER:
Oil - 1 tbsp
Mustard seeds - 1/4 tbsp
Cumin Seeds - 1 tbsp
Green Chilli - 1 chopped
Curry Leaves - few
Asafoetida / Hing - 1/4 tsp
HOW TO MAKE:
For urad flour dry roast urad dal till brown, allow to cool and and make a fine powder. The powder can be stored in an airtight container and use whenever needed. Store bought flour can be used too, if so dry roast the powder and use it. Take a curd in a bowl and beat well without any lumps.
Take 3 tbsp urad dal flour and whisk by adding 3 - 4 tbsp beaten curd.
Whisk without any lumps, add in the beaten curd along with needed salt.
Whisk well without any lumps and keep aside. Heat oil in a kadai, splutter mustard seeds, add cumin seeds, Green chilli, asafoetida and curry leaves. Saute till golden brown.
Temper on the mixture and mix well. Serve with Biryani / Pulao, vathakuzhambu rice or any variety rice.
TIPS:
Whisk well without any lumps, coz urad flour may be sticky if not whisked properly.
Onions can be added and it is absolutely your choice. But this is the original traditional method of Daanger Pachadi and super perfect during festival / pooja time.
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