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    Home » Sides » Raita

    Daangar - Urad Dahl Pachidi/Raita | Thanjavur cuisine

    Published: Apr 12, 2013 · by Nisha

     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.

     

    Maangai Pachidi 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

    Ingredients

    • ½ cup Urad dahl
    • 1 Cup Buttermilk
    • Salt for seasoning
    • ½ tsp mustard seeds
    • 1 no red chillies
    • A pinch asafoetida
    Instructions

    1. Roast the urad dahl until it releases its aroma and starts turning golden brown. Cool and grind it in a mixer to a fine powder. Store the extra powder in an airtight container. You can also use store bought ready made urad dahl flour.
    2. Mix this powder in buttermilk and stir it well without forming any lumps.
    3. Heat oil in a pan, add the mustard seeds and as soon sa they crackle, add the curry leaves, red chillies and asafoetida.
    4. Pour the tempering over the mixture and serve.

    Notes

    1. This is very similar to a pachidi. You can have this as a side to cool down the heat of the main dish. This can be had with Vathakuzhambu and rice or any other slightly spicy rice variety.

     

     

    This for the sixth day of BM under Occasions theme. Check out the other Blog Marathoners here.

    April13_BM

    View other "Raita" recipes

    • How to make raita - Capsicum Raita
    • Beetroot Raita | Beetroot Pachadi

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    Reader Interactions

    Comments

    1. Padmajha PJ says

      April 22, 2013 at 11:06 am

      Mom makes this often and loved to read the history of sambar and clicks looks very appetizing...

      Reply
    2. Harini-Jaya Rupanagudi says

      April 18, 2013 at 12:55 pm

      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.

      Reply
    3. Manju says

      April 17, 2013 at 2:53 am

      Oh healthy one too. Never know about this before.

      Reply
    4. Archana Potdar says

      April 15, 2013 at 2:46 pm

      Great post. We make something out of methahit or methkut as it is called in Marathi. This daangar is new to me. Sounds yummy.

      Reply
    5. The Pumpkin Farm says

      April 14, 2013 at 9:41 am

      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,

      Reply
    6. Pavani N says

      April 13, 2013 at 3:19 am

      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.

      Reply
    7. Srivalli says

      April 13, 2013 at 2:02 am

      Never heard about this Nisha, very nice pictures..and the pachadi sounds so simple to make..

      Reply
    8. Priya Suresh says

      April 12, 2013 at 4:21 pm

      Daangar, i learned this pachadi from my next door aunty before few months ago..Beautifully done.

      Reply
    9. vaishali sabnani says

      April 12, 2013 at 3:06 pm

      Oh wow! This is a quick one and a different one..loved it ..will give it a shot very soon.

      Reply
    10. Suchi Sm says

      April 12, 2013 at 2:02 pm

      its a cool diet...

      Reply

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