Aazol's Poha Dangar is a tasty mix of coarsely ground rice flakes and spices. It is used with curd to make a rustic Marathi raita. Topped with simple tempering (tadka), it tastes excellent with curry, roti and fiery Thecha (fresh chilli chutney). A hidden gem of Maharashtra's cuisine!
Provenance
The relatively obscure Poha Dangar traces its origin to the Thanjavur Maharashtrians, a group that struck roots in Tamil Nadu during the reign of Venkoji Rajah Bhosle, Chhatrapati Shivaji’s half-brother. Not very different from Tamil Nadu's Paruppu podi, the Dangar is characterised by a unique earthy flavour linked to a 400-year-old culinary heritage that’s equal parts Maratha and Tamil.
About The Seller
Mother and daughter duo, Neelima Madhukar Naik and Snehal Pravin Naik, laid the foundation of Naik’s Konkan Food Bazaar way back in 2006. Neelima’s confidence in her long-perfected recipes combined with the highest quality of local ingredients fuelled their modest business providing Konkani food essentials including pickles, papad, flour and speciality products under one roof. 15 years later, the family business employs nine hardworking women and is run by her grandson Siddharth who takes utmost pride in his Aaji’s recipes and describes her as a relentless woman, who even at the age of 75 insists on making her own pickles and mixes.
