Dangar Pachchadi ~ In the Kitchen of Suresh Ramanathan

by on June 15, 2015

Suresh Ramanathan remembers his mother preparing this pachchadi perfectly and frequently as it is a delicious accompaniment to a meal. A wholesome recipe from Thanjavur cuisine, this pachchadi (raita) can be enjoyed with steaming rice, parantha or dosas. In Sureshji’s household, the favourite combination is dangar pachchadi with steamed rice and Vatha Kuzhamubu.
Dangar Pachchadi


  • Urad dal (split black gram) – 3 tbsp
  • Dried red chillies – 1-2
  • Yoghurt – 1 cup; beaten
  • Asafoetida powder – a pinch
  • Salt – to taste
During Paryushan, a festival of the Jains where they avoid fresh veggies or fresh herbs, this recipe can be prepared with dried curry leaves and dried chillies. Makes a perfect Paryushan meal with steamed rice and Vatha Kuzhamubu.

For the tempering:

  • Mustard – 1 tsp
  • Green chilli – 1 split
  • Curry leaves – 1 sprig
  • Oil – 1 tsp


  1. Dry roast the urad dal and red chillies until the gram turns golden. Grind into a fine powder.
  2. Mix this powder with the beaten yoghurt, salt and asafetida powder.
  3. Heat the oil in a small wok for the tempering. Add the mustard; as it starts popping, switch off the flame and add the green chilli and curry leaves.
  4. Pour this tempering into the yoghurt mixture.

Photo Courtesy: Blogger Nanditha Suresh


This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is a very interesting interview with Suresh Ramanathan, a Tamilian from Chennai with a passion for recipes and ingredients.


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