Dangarmath Curd Pachadi

Pachadi refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Karnataka, Kerala and Tamil Nadu, pachadi is a side dish curry and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard.

Pachadi generally is a mildly spiced coconut and yogurt-based dish made with seasonal vegetables or fruits. It is made of fresh vegetables and is served as an accompaniment for rice and for snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of the ridged gourd, cucumber, etc.

Ingredients :

Curd – ¼ padi

Salt – palam

Green Chillies – ½ palam

Dangarmath – 1 palam

For Seasoning :

Ghee – ½ palam

Red Chillies – palam

Mustard – palam

Black Gram – ¼ palam

Bengal Gram – ¼ palam

• 1. Dry the black gram and clean it without the husk. Put it in a machine and grind it to smooth powder. This is called Dangarmath.
• 2. Put curd in a coated vessel and mix and stir well. Put powdered salt in the curd.
• 3. Cut green chillies into small pieces, fry it in the ghee and put it in the curd. Cut and squeeze a big lemon, de-seed it and put it in the curd.
• 4. Dangarmath can be added into the curd and mixed well without any lumps.
• 5. Refer recipe no. 22 for seasoning method for seasoning.

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