Dangar - டாங்கர்

Ingredients 4 persons
  1. Ulutham paruppu (Urad Dal) - 1/2 cup
  2. Fresh Curd - 1 Cup
  3. Hing a Pinch
  4. Jeera - 1 teaspoon
  5. Salt to taste
  6. Green chilli - 1 or 2
  7. Coriander Leaves a few
  8. Oil - 1 teaspoon
  9. Mustard Seeds - 1 teaspoon

Pre Preparation
  1. In a kadai or a pan dry roast the urad dal till it turns golden brown color.
  2. Remove from flame and let it cool and grind it in a mixer to a fine powder. Sieve it to get a smooth flour.
  3. Or
  4. If you have left over roasted ulutham mavu (urid dal flour) after making delicacies such thenkuzhal, seedai etc, you can very well use it
  5. In bowl, add the urid dal flour, jeera, green chilli pieces,curd, hing, salt and mix well without any lumps
  6. If the daangar pachadi is a little thick, you can add a little water or butter milk to make it to a right consistency
  7. Heat a spoon of oil in a pan, add mustard seeds and when the mustard seeds starts to sputter, add it to the daangar pachadi
  8. Garnish with Coriander fresh leaves
  9. The mouth-watering daangar pachadi goes well with Vatral kuzhambu or puli kuzhambu rices.