The Thanjavur cuisine is influenced more by the Marathi cuisine as well. The well known tamilian dishes like idly, uthappam, sambahr have come form the Marathas Kitchen. The genesis of this dish sambhar has an interesting tale linked to it. Sambhar was developed by the Maratha king Shahuji, who is also a great cook. He was fond of Amti (a maratha dish made with Kokum). One particular period he ran out of supply of kokum, which was usually imported. Someone in the court, suggested that he can use tamarind that is extensively used by the local inhabitants, as the substitute for kokum (which is also tart and tangy) . Being a great cook himslef, he experimented with pigeon peas, veggies and tamarind. Voilà! his experiments were praised by the court people and they decided to name the dish Sambhar after the guest Sambhaji. The Marathas might be the invaders of the region, yet they have equally given back to the people a rich heritage of literature and arts, along with some exotic food. Many dishes that represent the Tamil cuisine is from this region.Today's post is one such typical dish from the Thanjavur region. I am always amused by the name of this dish - "Daangar". Its very funny the way it it is pronounced. I am also not sure if this is a common dish in every household. Back home, mom used to make it quite often. But my friends have never tasted it before and now even in my in-laws place this is new. Daangar is very similar to a tamil pachidi / raita. U urad dahl powder is mixed with butter milk and seasoned with mustard seeds and chillies and cumin. This sides perfectly well with any spicy variety rice.
| DAANGAR PACHIDI | URAD DAHL PACHIDIUrad dahl powder mixed with butter milk and seasoned with mustard seeds and chillies and cumin. Sides perfectly well with any spicy variety rice. Prep time: 5 mins | Cook time: 3 mins | Total time: ~15 min | Serves: 2
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This for the sixth day of BM under Occasions theme. Check out the other Blog Marathoners here.
Padmajha PJ says
Mom makes this often and loved to read the history of sambar and clicks looks very appetizing...
Harini-Jaya Rupanagudi says
My Grandma hails from Vellore and I heard my mom talk about how it used to be made when they were kids. I have noted down the recipe but yet to make it. I understand that it tastes best with roasted urad dal.
Manju says
Oh healthy one too. Never know about this before.
Archana Potdar says
Great post. We make something out of methahit or methkut as it is called in Marathi. This daangar is new to me. Sounds yummy.
The Pumpkin Farm says
I dont like daangar as much , because of the raw smell, but it is still made often in maharashtrian houses, i never knew about this sambhar history as told by you, this is the good part of bm, where we get to know some history, loved the post Nisha,
Pavani N says
What an interesting dish and love the name. I read it as "danger" and was wondering what it could be. I have store bought urad dal flour, I'll try it out with that. Thanks for the info on the cuisine.
Srivalli says
Never heard about this Nisha, very nice pictures..and the pachadi sounds so simple to make..
Priya Suresh says
Daangar, i learned this pachadi from my next door aunty before few months ago..Beautifully done.
vaishali sabnani says
Oh wow! This is a quick one and a different one..loved it ..will give it a shot very soon.
Suchi Sm says
its a cool diet...