Dangar Pachadi

Dangar is yet another Thanjavur Maharastrian (TM) recipe. Dangar is a variety of raita/pachadi that is prepared using urad flour. This dish is very famous in traditional TM household.

Before I give the recipe, let me admit that dangar comes under the “acquired taste” category. Not all like to eat gooey urad paste 😛 I’m not a great fan of this but DH loves to have dangar with spicy sambar/pitlai!

I had always thought that Dangar is known within TM community alone. I was surprised to hear its name in a famous wedding (kalayana padal) song.

Bhojanam seyya varungal
Meenakshi Sundareshar kalyana mandapathil
Bhojanam seyya varungal

It’s a wonderful song describing all the dishes that would served in a lavish Hindu wedding ceremony. Do Not listen to this song when u are hungry!

Dangar Pachadi
Dangar Pachadi

Urad flour: 4 tbsp
Yoghurt: 1 cup ( approx 250 gms)
Sesame oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: few (chopped)
Cilantro: few (chopped)
Salt: to taste
Hing (asafetida/perungayam): a pinch
Lemon juice: 1 tsp (optional)

Preparation method:

  • Mix urad flour with water (as required) and make thick paste. Ensure there are no lumps.
  • Add yoghurt and salt with urad paste and blend thoroughly.
  • Heat oil and do seasoning with mustard seeds, hing and curry leaves.
  • Add it to the yoghurt mixture.
  • Add lemon juice and mix well (this is purely optional)
  • Garnish with cilantro and Serve

Daangar pachadi goes well with sambar/kootu and kuzhambu varieties.

Share & Enjoy! -

9 replies on “Dangar Pachadi”

I remember eating this long long ago in some relatives house as a side for Mandi-sambar bhaat :). You are absolutely right about the “acquired taste” category! 🙂

Thanks Gayathri! 🙂 Yeah daangar goes well with mandi sambar bath. Dont know why everytime I hear the name “mandi sambar bath” I drool lol!

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