Hello everyone,
Just finished dinner and got online to post this recipe on kadalama daanger. I am not sure how it got its name of daanger. Basically the main ingredient that goes into it is kadalamaa or besan or bengal gram powder. This one can be made in a fraction of a second and it goes really well with chappathi. My day was very hectic and when I got back home, cooking was the last thing on my mind, but still I got myself to make this one. Here you go....
Ingredients:-
Besan(Kadalamaa) - 1/2 cup
Water - 1 cup
Salt- to taste
Green chillies - 2 in number or as per spice preference cut into round pieces.
Asafoetida powder(Perunghaayam podi) - 1 tsp
Lemon - 1 medium sized
Refined oil - 1 tbsp
mustard seeds - 1 tsp
Preparation:-
Mix the kadalamaa and water without any lumps along with required amount of salt. Add asafoetida powder also to it. It should be watery and consistent.Put a kadai on medium heat on to the stove. Once the kadai is hot, pour refined oil and wait for it to become hot. Once it becomes hot, put mustard seeds. When the mustard seeds starts spluttering, put the green chillies and fry until the rawness goes off. Put the watery mixture of besan onto the pan and start stirring. Do not stop stirring otherwise lumps may get formed. Once the besan thickens or becomes medium consistency, then you may stop stirring. Taste and check if the besan is cooked. If not add more water and keep stirring. Once its cooked, remove it from the stove. Cut the lemon into half and squeeze the juice onto it. Mix well and transfer it to a serving bowl. You can have this with chappathis.
P.S:-If you have any clue on the name daanger, then please share it with me. I have heard that daanger can also be prepared out of ulutha maa or urad dal powder. Never tried it though.
Just finished dinner and got online to post this recipe on kadalama daanger. I am not sure how it got its name of daanger. Basically the main ingredient that goes into it is kadalamaa or besan or bengal gram powder. This one can be made in a fraction of a second and it goes really well with chappathi. My day was very hectic and when I got back home, cooking was the last thing on my mind, but still I got myself to make this one. Here you go....
Ingredients:-
Besan(Kadalamaa) - 1/2 cup
Water - 1 cup
Salt- to taste
Green chillies - 2 in number or as per spice preference cut into round pieces.
Asafoetida powder(Perunghaayam podi) - 1 tsp
Lemon - 1 medium sized
Refined oil - 1 tbsp
mustard seeds - 1 tsp
Preparation:-
Mix the kadalamaa and water without any lumps along with required amount of salt. Add asafoetida powder also to it. It should be watery and consistent.Put a kadai on medium heat on to the stove. Once the kadai is hot, pour refined oil and wait for it to become hot. Once it becomes hot, put mustard seeds. When the mustard seeds starts spluttering, put the green chillies and fry until the rawness goes off. Put the watery mixture of besan onto the pan and start stirring. Do not stop stirring otherwise lumps may get formed. Once the besan thickens or becomes medium consistency, then you may stop stirring. Taste and check if the besan is cooked. If not add more water and keep stirring. Once its cooked, remove it from the stove. Cut the lemon into half and squeeze the juice onto it. Mix well and transfer it to a serving bowl. You can have this with chappathis.
P.S:-If you have any clue on the name daanger, then please share it with me. I have heard that daanger can also be prepared out of ulutha maa or urad dal powder. Never tried it though.
1 comment:
The recipe you ve given is called bombay chtuney. Daanger is always related to urad dhal powder. Daanger is a pachidi made of uluthamaavu, salt, curd, coriander leaves with spluttered mustard seeds.
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