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Sunday, March 23, 2008

Chettinad Special Side Dish Dangar( special side dish for vellai paniyaram)

All the people who have had breakfast in a chettiar marriage would have tasted this special side dish served along with vellai paniyaram.Mostly ladies will be able to make out what it is and almost how it is cooked. But this dish has always remained suspense. Many of my readers have been asking for this recipe and I was asking many about this and got different versions. Now I have managed to find out the original recipe (I believe so) tried it and blogging it for my readers. It is said to last long even without refrigeration. It goes well with dosai and idly too. As I was not sure whether the dish will turn good, I didn’t take the snap of the ingredients. It tasted fine in my first trial itself. I will insert that snap of the quantities used when I do it next time

Small onion-2 cups or big onion-4
Tomato-4(medium sized)
Garlic-10 pods
Red chillies-12
Tamarind-little ( 1 teaspoon tamarind extract)
Jaggery-1 table spoon (Jaggery is not there in the original recipe but I find this increasing the taste of the dish enormously)
For seasoning
Mustard seeds-1 teaspoon
Urudh dhal-1 teaspoon
Curry leaf-little
Oil-2 table spoons

Chop the onions and garlic in a chopper or mince it nicely.
Mince tomatoes also
Dry roast the chilies and remove the seeds
Rotate the chilies once in a mixie(The cooks just crush it using hands)
Soak the tamarind in little water and take the juice.
Keep the kadai in the stove
Season with the items given in’ To season’
Put the Crushed red chilies into the oil
Add the onion and garlic chopped along with a pinch of salt and sauté till the onions turn transparent.
Now add the Tomatoes minced and cook for 5 minutes
Add the tamarind juice and required salt and cook in low fire till the whole thing turns thick.
If you like the sweet taste add the jaggery.
If you cook till the oil separates it will not get spoiled fast


Shella said...

This looks absolutely droolworthy. What lovely colour, that itself is sooo tempting.

ennarr said...

உங்கள் சமையல் பதிவுகள் அத்தனையும் அருமை. இந்தக்குரிப்பில் உள்ள "டாங்கர்" செய்முறையை பதிவு செய்தமைக்கு மிக்க நன்றி. இதனை ரங்கியம் சுற்று வட்டரத்தில் "கொரடா" என்று அழைப்பார்கள். வாழ்த்துக்கள். நன்றி.

solai said...

Thankyou gandhimathi

Vidya said...

Hi Solai,

Your recipes are great and I would love to see Chettinad biriyani recipe. I hope you will have this on your post soon!!

Thank you in advance

Mrs.SriLekha said...

nice to lokk at the dish. keep it up and its sri from srishkitchen.blogspot.com. do visit my page and comment on it

Latha said...


I just loved your recipes............They are simply mouth -watering and great to try. I'm in Bangalore and a working woman with twins. Lots of recipes to try......Keep them coming......


parimala said...


Your receipes are great and simple to follow.I love to see chettinad chicken biryani receipe, I hope you will have this receipe.


Hobbes said...


your recipes are so detail oriented. Amazing. I am so glad that I saw your blog when I was looking for an authentic vellai panniyaram Recipe.
I have been feasting by just looking at these recipes over and over again.
It would be great If you can please post the recipe for chettinadu veggie briyani and also the millagai thuvayal for the panniyaram.. plz plz..

Karuppaiah said...

Your Recipes are awesome. Thanks for all your recipes. Keep updating..

Karu said...

Can you plz post the recipe/tips for Ulundhu Vadai? Thanks in advance.

class photo said...

pls u can tell some side dishes for chapathi in chettinadu side.


WhyteHousieBala said...


Made this today.. had it with chapathi.. great.. tasted like how mom makes this..


AlpsMan said...

Solai Achi.. actually what you have shared is a a version of Dangar. The Dangar my mom makes would be different but I think as you said, the reciepe would remain suspense - a truly unique chettinad reciepe.

Visalakshi said...

Hi Aachi,
Iam happy see that you are serving the younger generation with traditional receipies.

This tanger version could be named chino-chettinad which is a mix of both chettinad and chineses way of making it.
The traditional way is a lot different.
just a tip dishes with tomatoes do not stay long, dishes only with tamarind has the capacity to stay long, secondly use of gingerly oil keeps the tanger longer.
Hence kindly request you to do more research for the original receipe, if wanted I can furnish the receipe the way I do it.

Solai Chidambaram said...

Sala,Happy to know that you know the traditional recipes.Time does not permit me to do research on recipes.I am just trying to help the younger generation with whatever I know.

Skl said...

Hello aunty,
Made this with kuzhi paniyaram,turned out very well,
Could you post kothu paratha recipe when you have time,had this at karaigudi,it tasted great,never had that again,thank you,