November 10, 2011

Another Thanjavur marathi recipe - Daangar

Daangar - tanjore marathi

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 stores
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

Method:
Daangar - tanjore marathi
Take the urad dal in a bowl and


Daangar - tanjore marathi 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.

Daangar - tanjore marathi Add it to the urad dal paste, add salt and mix it all together.

It's ready to be eaten!

14 comments:

  1. Interesting recipe ...looks yum

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  2. This looks delicious :)

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  3. Quite a new dish for me, inviting and interesting..

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  4. Very new but sounds and looks very interesting.

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  5. Parathas are regular at my place ... would love to try this on the side. I assume the dal is already roasted before grinding it.

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  6. First time here..lovely space with mouthwatering recipes and nice clicks..
    Happy to follow you :)

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  7. Anonymous5:13 PM

    Nice to see the uprise of the Tanjore Marthi culture and language on different blogs!
    Please do post more TM recipies- many of us are rediscoverting what our grandmothers used to make.
    :)

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  8. Hi.this is Geetha Sudhakar -Palathope Mylapore.
    For 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.

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  9. Thanks Geetha for the feedback, I will try to incorporate some ginger the next time.

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  10. Daanger Pachadi goes well with Vatha Kuzhambu.

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  11. mandira .. i being a deshasta , its really nice reading ur blog ..!
    daanger , not danger :P being comically spelt is one among our favorites..


    p.s today im having sappak pitla..!

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  12. Ragav7:31 AM

    Daangar Pachadi is very well know among Tamil Smartha Brahmins.

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  13. Nice food collection,

    Thanks for posting such useful recipes tips.

    If you want to post some guest post on www.marathi-unlimited.in Marathi recipes
    please contact us.

    Thanks and regards

    ReplyDelete

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