It's not a dagger, it's daangar a tanjore marathi delicacy with a fierce name!
I had heard about it a few times, but never tasted it. This time when my MIL was visiting, I asked her to make some. It's simple and makes for a quick side dish to Tamarind rice, Ambat bhaji. We had ours with Tamarind Pohe (recipe coming). It is also had as a first course to a meal.
The photos are not the best, but I wanted to capture all the steps and get all the titbits that go along with making a recipe as she made it with a 11/2 year old tugging me saying "up" "up" all this time. He wanted to be a part of the conversation too.
The urad dal flour soaks the excess sourness of the buttermilk and makes it nice and creamy side dish. I think it would go well with parathas as well and intend to try the combination over the weekend.
Here is how to make it:
Ingredients:
2-3 tbspoon urad dal - you can get this readymade in Indian stores1 cup buttermilk ( I used homemade yogurt and water)
4-5 curry leaves
1 red chilli
1/4 tspoon mustard seeds
1/4 tspoon cumin seeds
1/4 tspoon urad dal
pinch of asafoetida
salt to taste
1 tbspoon oil
Method:
Take the urad dal in a bowl and
add the buttermilk till you get a creamy smooth paste with no lumps.In a separate pan, heat oil and temper it with asafoetida, red chilli, curry leaves, mustard and cumin seeds and urad dal.
Add it to the urad dal paste, add salt and mix it all together.It's ready to be eaten!
Posts
Interesting recipe ...looks yum
ReplyDeleteThis looks delicious :)
ReplyDeleteQuite a new dish for me, inviting and interesting..
ReplyDeleteVery new but sounds and looks very interesting.
ReplyDeleteParathas are regular at my place ... would love to try this on the side. I assume the dal is already roasted before grinding it.
ReplyDeleteFirst time here..lovely space with mouthwatering recipes and nice clicks..
ReplyDeleteHappy to follow you :)
Nice to see the uprise of the Tanjore Marthi culture and language on different blogs!
ReplyDeletePlease do post more TM recipies- many of us are rediscoverting what our grandmothers used to make.
:)
Hi.this is Geetha Sudhakar -Palathope Mylapore.
ReplyDeleteFor ponni u can add Ginger also which takes care of Gas.
Kathra mirsinga (more milaga)also adds as a combination for Ambatbaji,Daanger and Kathra mirsinga.Good Luck.
Thanks Geetha for the feedback, I will try to incorporate some ginger the next time.
ReplyDeleteDaanger Pachadi goes well with Vatha Kuzhambu.
ReplyDeletemandira .. i being a deshasta , its really nice reading ur blog ..!
ReplyDeletedaanger , not danger :P being comically spelt is one among our favorites..
p.s today im having sappak pitla..!
Daangar Pachadi is very well know among Tamil Smartha Brahmins.
ReplyDelete