Danger pachadi is a classic dish originating from Thanjavur. This Pachadi is prepared with Roasted Urad dhal Powder and curd. Goes well with Puzhi Pongal and Puzhi Upma.
Tag: Urad Dhal
Mysore Bonda
The mysore bonda is a common snack for the evening tea or coffee usually consumed with plain coconut chutney.
Capsicum Urad Dal Kootu
Discover a flavorful and nutritious combination with this Capsicum Urad Dal Kootu recipe. Perfectly spiced, creamy, and easy to make!
Vegetable Vadai
Vegetable Vadai blends a coarse, spicy lentil batter with chopped veggies and coconut, shaped into ring vadais and deep-fried until golden. Serve hot with coconut chutney or tea.
Pepper Vadai
This Pepper Vadai is prepared at Temples and made as garland (Vadamalai) for Lord Anjaneyar.
Kal Dosai
This dosa is mostly prepared on Deepavali days in some households. It is served with rich non-veg/veg kurma or veg saagu and other gravy type side dish.
Pandigai Vadai
Learn how to make Pandigai vadai, a traditional South Indian snack made during festive occasions. This savory snack is deep-fried and served with chutney or sambar.
Moong Curd Bonda
A bonda dish made with yoghurt (curd) and moong dhal.
Ulundu Rice | உளுந்து சோறு
Discover a delicious twist on the classic Ulundu rice dish! This recipe uses raw rice and white Urad dhal, resulting in a flavorful and satisfying meal.
Sundal Podi
This mix is made with red chilies, coriander seeds, bengal gram dhal and urad dhal.
Milagu Adai
Discover the delicious and nutritious South Indian snack, Milagu Adai. Made with lentils, rice, and black pepper, it’s crispy and flavorful. Perfect with coconut chutney or sambar. Try it on Karthigai Deepam Day for an authentic experience!
Pepper Jeera Medhu Vadai
Medhu vadai is a renowned South Indian snack, often enjoyed as breakfast or a snack, made from urad dal (split black lentils). It features a crispy exterior and a soft interior, achieved through deep-frying lentil batter. Usually served with coconut chutney and sambar, it can include onions, green chilies, and curry leaves for extra flavor.