Sounds a lot like Danger, but it is absolutely the safest thing ever!
A plain pachadi (raita) becomes daangar when you add roasted the urad dal powder to the yogurt. In this case, I have made Vendaikai Daangar or Okra Daangar!
To make 2 large servings of this
2 to 3 cups of Okra cut in an inch length
Thick Yogurt - beaten about 2 cups
Salt as needed
Urad Dal - 2 tablespoons
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Dry Red chili - 1
Asafoetida - 2 dashes
--->Roast the urad dal on a dry pan until it becomes rosy red...
--->Make apowder and keep aside
--->Take 1/2 of the oil and keep the stove on a low fire and start roasting the okra, slowly, until it gets brown. This will take a long time, since we are using very little oil. If you like, you could add more and do this faster....
--->Take the yogurt and mix the salt and Urad dal powder in it and then add the roasted okra to it
--->As a last step, take the rest of the oil and when it gets hot add the mustard seeds, and add the asafoetida and the red chili to this and pour it over the Daangar.
You can make daangar with any vegetable you make your raita with, you have to eat this as soon as this is made since the urad dal stays crunchy for a short time only.
Treat this like you would treat Boondi Raita...