To begin making the Dangar Pachadi with Grated Carrots, whisk the yogurt in a mixing bowl along with the salt and keep aside.

In a small tadka pan, dry roast urad dal till golden brown and allow it to cool.

Using a blender, make a fine powder of the urad dal. Stir in this urad dal to the whisked yogurt. 

Heat half a teaspoon oil in the same tadka pan; add mustard seeds, finely chopped green chillies, curry leaves, and asafoetida. Allow the seeds to crackle and turn off the heat.

Add the seasoning to the Dangar Pachadi and stir to combine well. Finally, stir in the finely chopped coriander leaves, grated carrots and tomatoes.

Serve Dangar Pachadi along with Keerai Sambar, Steamed Rice and Elai Vadam for a weekday South Indian meal.