Dangar Pachidi | Black lentil flavored yogurt dip - Traditional Tamil recipe

 Dangar / Daangar Pachidi is a very traditional and authentic recipe from Tamil Nadu in India . It is very popular in the Thanjavur Brahmin kitchen and liked by one and all . It is a perfect accompaniment for Kootu or Sambar .

The perfectly roasted and ground udad dhall (black lentil ) gives this pachadi / raita a very nutty flavor and the flavor of roasted udad dhall elevates the taste of the pachidi.

Considering the peak summer in most parts of the globe , this pachadi is very cooling as well as soothing when had as a part of everyday lunch.

 Preparation time for Daangar pachadi is very minimal and can be put together in less than 10 mins. If you have roasted  udad dhall powder ready on hand it hardly takes 2 mins to whip up Daangar Pachidi.

Udad dhall /black lentil as we know is rich in protein and a very good for bones and growing children . 

If you love having raita /pachadi along with your afternoon meal ,then you must unfailingly try  these unique and authentic pachadis /raita on my blog 

Sweet Potato Pachadi 

Tomato Pachadi 

Kumaoni /Pahaadi Raita (Shimla Cuisine)

Boondi Raita 

By now you all must be used to the Monday theme we enjoy and curate every week in our Foodie Monday Bloghop food group and this week it was my turn to suggest the theme.  Considering the scorching summer , I had suggested curd based recipes as one of the options and it won all votes hands down.So here we are presenting a wonderful collection of lipsmacking recipes using cool cool Dahi ..enjoy our DahiDhamaal theme in the 294th week of FMBH. 

Preparation Time - 10 mins
Cooking Time - nil 
Serves - 2 to 3
Complexity - simple

Ingredients 

2 tablespoon udad dhall 
2 cups thick curd/ yogurt 
2 green chillies 
few curry leaves
fresh corriander leaves 
1/2 tsp mustard seeds 
1/2 tsp udad dhall
pinch of asafoetida 
salt as needed
1/2 tsp oil 

Method

• Dry roast the udad dhall until crisp and golden brown. Let it cool and then blend into a fine powder.  Sieve it and keep aside. 
• Whisk the yogurt in a wide bowl until creamy and lump free.
• Add 3 tsp of freshly ground udad dhall powder and salt and mix well .
• Prepare a tempering using mustard seeds, udad dhall (black lentil), asafoetida and green chillies . Lastly fry the curry leaves and pour it over the curd .
• Garnish with fresh corriander and serve with your meal.

Tips 

The remaining udad dhall flour  can be stored in the freezer and used later. 

Since we cannot grind very less quantity of flour,you can roast about 50 gms of udad dhall and powder it . 

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Coconut Red Chilli Chutney

 Coconut red chilli chutney pairs well with any South Indian breakfast like Idlis , Dosas , Set Dosa , Paniyaram and others.   The fresh tempering of mustard seeds adds a flavorful kick to the chutney and this chutney tastes best when had fresh.

 It is always advisable to not store fresh coconut based chutneys in the fridge and consume as coconut has a tendency to go rancid .

The addition of red chillies gives it a very different and palatable taste and a change from the regular green chilli chutney.  I use a little tamarind while grinding this chutney as it tones down the spice level and also gives it a slightly tangy punch which adds up to the taste and flavor .

At home , we love to have this coconut red chilli chutney with set dosas as the spice level compliments very well with the mild sweetish taste of spongy set dosas .

After a short break,I am back with a post for the #293rd week of FMBH .Priya Iyer is hosting this week and her theme is #TiffinSideDish - where Priya wanted us to share best accompaniments for daily South Indian breakfast.  Priya has a lipsmacking side dish using tomatoes from known as Aati Kachina Thakali Kuzhambu . The name is intriguing isn't it? So is the recipe..donot forget to try this recipe and enjoy .

Preparation time - 10 mins
Cooking Time - Nil 
Serves - 3 to 4
Complexity - Simple

Ingredients 

1/2 cup fresh grated coconut / frozen coconut 
1/3 cup channa dhall/roasted gram 
3 - 4 dry red chillies 
Small piece ginger 
Small piece tamarind
Few curry leaves 
Salt as needed 
1/4 tsp oil 
1/4 tsp mustard seeds 
Pinch of asafoetida (skip for Gluten free) 

**if using frozen coconut, thaw and bring it to room temperature before using. 

Method 

• Add all the ingredients except oil,asafoetida and mustard seeds to a blender jar .
• Give it a quick pulse so that the ingredients mix well and then add enough water to grind to a semi fine chutney .
• Transfer to a dry container and prepare the tempering using mustard seeds in hot oil and pour it over the chutney. 
• If you want a brighter color,you may add 1 or 2 dry kashmiri or byadgi chillies while grinding .
• You may adjust the spice level by adjusting the no of chillies used .

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