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:
1 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
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!