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The sheer number of variety and dishes unknown is immense. There was a time when I made a list of dishes to try and came up with 385 different ones. I basically stopped right then and there. That’s more than 1 per day for the whole year! And I am confident that I did not even manage to scratch the surface. In the last few years ever since my little one was born, I find myself focussing more on foods from my roots. If I don’t make it a practice, my little one will have nothing in memory, of foods from his cultural background which I believe to be extremely important. While exploring them, I came upon so many unknown dishes that it was mind boggling. Amidst those, is this Dangar Pachadi.
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Pachadi is nothing but a South Indian version of the more popular (North Indian) Raita. It has a tempering of mustard seeds unlike its counterpart. In this recipe, the unique factor is that it uses Roasted Urad Dal powder/flour as the flavoring ingredient. It is supposedly popular in places like Tirunelvi and Tanjore. I think it is also known as Ulundhu Madaskar. Extremely simple and quick to make especially if you have the flour ready with you (after making snacks like Murukku, Rice Butter Murukku, Thenkuzhal Murukku etc etc). I am partial to this since it provides a bit more protein when compared to other versions made using vegetables/fruits/herbs. I use Greek Yogurt to make it even more protein rich. (...)
Read the rest of Dangar Pachadi (Raita using Urad Flour) at Chef In You
© DK for Chef In You, 2017. |
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