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Friday, December 16, 2011


Tangar is a special chettinad side dish and can be found in any of the chettiar festive occasions as an accompaniment to vellai paniyaram. It is really tangy in flavor and can also be had with idly and dosa. 

How to make Tangar

You will need:

2 big onions
2 tomatoes
6 pods garlic
A lemon size tamarind
6-8 red chillies
Mustard seeds
Urad dal
Cumin/Jeera seeds
A pinch of asfoetida/perungayam
Rock salt

This is what you do:

Soak the tamarind with rock salt in water.
Chop the onions, tomatoes and garlic.
Heat some oil in a pan.
Add mustard seeds, urad dal, cumin seeds, red chillies and asfoetida. Make sure you dont burn up the red chillies
Once the mustard seeds splutter, add the onions and garlic. Saute till onions are translucent.
Add the tomatoes, and cook till they become tender.
Add the tamarind essence and little water if required.
Bring it to boil and get it down the stove.
Tangar is ready to be served with idly, dosa or the traditional vellai paniyaram.
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