Whip up a pachadi and incorporate the unique flavor of roasted urad dal and spices into your curd pachadi and make it exotic by tempering with spicy condiments and relish it with rice or idli dosa.
Heat a tawa and tip in one or two dried red chilies and add two teaspoons of urad dal to it. Roast in low flame until it turns light brown.
Throw in some cumin seeds along with two tiny bits of asafoetida. Stir in altogether until fragrant. turn off the flame and let it cool for a while. Blend it altogether into a coarse powder along with the required amount of salt.
Heat the saucepan again and tip in a teaspoon of coconut oil. When it heats up, just scatter some mustard seeds along with some cumin. Also throw in some urad dal and curry leaves. When the curry leaves splutter, just turn off the heat.
Take a bowl and plop in a cup of curd to it. Add two tablespoons of the urad dal spice powder and drop in the tempered ingredients to it. Stir in altogether and sprinkle some lush green coriander leaves and serve with rice, kootu and Rasam.