Dangar chutney is a spicy side dish for idli, dosai, paniyaram with red chillies, garlic, onion and tamarind as main ingredients. Step by step photos.
I never know about this chutney but only recently saw few fellow bloggers posting this. Wanted to know why it is called dangar chutney but could not find. Although Dangar pachadi has some explanation that Dangar is nothing bur urad dal in Marathi. Not sure why this chutney got this name.
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Also the name chutney means these days a side dish with ground ingredients. But it is very common at our households to call gravy also as chutney. For example, the onion tomato gravy for idli I posted is called chutney only at my home.
I named it gotsu just to make it familiar. Also the yam gravy, yellow pumpkin gravy all called chutney at home. This dangar chutney is similar to our onion tomato gravy that I posted earlier, but different from our regular cooking style.
This has garlic, tamarind and tomato in it. Usually we do not add tamarind as well as tomato in gravies at home. So this is super different flavour and taste for idli when I made it.
Love to watch in quick video to understand more?
Here’s a quick video over how to make Dangar chutney.
The chilli we use lends a lot of flavor to the chutney. Also tamarind and jaggery adds a new dimension in taste from our regular style of cooking. Vj loved it a lot and I too liked it. I saw some people make it without tomato too. That way, I guess it also keeps good for longer time in shelf. Recipe adapted from here.
It was perfect pair for the cloud soft first batch of idli from the fresh ground idli dosa batter. Totally enjoyed it.
Check out my 50+ side dish for idli dosa.
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Dangar chutney
Equipments (Amazon Affiliate links)
Ingredients
- 15 Small onion shallots
- 15 Garlic cloves small variety
- 1 Tomato
- 1/2 tbsp Tamarind
- 1 tsp Jaggery
- 1/8 tsp Turmeric
- Salt as needed
To temper
- 2 tbsp Sesame oil
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 8 Dry red chillis Spicy variety
- 1 sprig curry leaves
Instructions
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First soak 1/2 tbsp tamarind (small gooseberry size) in 1/4 cup hot water. Let it be aside for 20 mins.
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Once the time is up, mash well with your hands and collect tamarind extract. Add 1/4 cup more and repeat and make the tamarind juice 1/2 cup in total.
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Peel garlic and small onion. Wash it and chop roughly. Gather other ingredients ready.
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Heat a pan with oil. Temper with 1/2 tsp mustard, 1 tsp urad dal and 8 torn red chillies.
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In goes few curry leaves, followed by garlic, onion and saute well with a pinch of salt.
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Add cubed tomato and sprinkle little salt. saute for 2 mins or until tomato turns soft.
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Mix tamarind extract to the sauteed items. Simmer for 5 mins.
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Add 1 tsp jaggery powder lastly and mix well. Bring to boil. Switch off the stove.
Video
Notes
- Balance the spice and tanginess along with salt for perfect taste.
- Adding turmeric and sesame oil reduces the effect of chilli in your tummy.
- You can make without tomato too.
- If you want just the flavour and to avoid the spiciness in chilli, deseed it.
Dangar chutney step by step photos:
- First soak 1/2 tbsp tamarind (small gooseberry size) in 1/4 cup hot water. Let it be aside for 20 mins.
- Peel garlic and small onion. Wash it and chop roughly. Gather other ingredients ready. Heat a pan with oil. Temper with 1/2 tsp mustard, 1 tsp urad dal and 8 torn red chillies. In goes few curry leaves, followed by garlic.
- Tip in chopped onion and saute well. Add cubed tomato and sprinkle little salt. Saute for 2 mins or until tomato turns soft.
- Mix tamarind extract to the sauteed items. Simmer for 5 mins.
- Add 1 tsp jaggery powder lastly and bring to boil. It will be thick and homogenous. Switch off the stove.
Serve with some soft and hot idlis, they are bloss.
The post Dangar chutney, Dangar side dish for idli dosa appeared first on Raks Kitchen.
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