Urad dal -1tbsp
Salt to taste
Chopped coriander leaves -few
Butter milk-1/4 cup
Take 1tbsp of urad dal & dry roast till light brown in colour.Do not burn them.Powder them to a smooth fine powder.
Today I have dry roasted ready made urad dal powder till light brown in colour for the above pachadi.
Mix this powder with curd,butter milk,salt & hing,make sure there are no lumps.
Heat oil in a pan temper it with mustard.
Pour this tempering into a pachadi garnish with coriander leaves.
Mix & best served sambar/kootu/kuzhambu varieties.
a) Chopped green chillies & curry leaves can be added while tempering.
b) If your pachadi is thick dilute with water or thin butter milk.
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