INGREDIENTS:
Appalam bits fried in oil - few
Tamarind - a lemon sized ball
Sambar powder - 1 tsp.
Turmeric powder - a pinch
Asafoetida (hing)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 2 tablespoons
Appalam bits fried in oil - few
Tamarind - a lemon sized ball
Sambar powder - 1 tsp.
Turmeric powder - a pinch
Asafoetida (hing)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 2 tablespoons
Salt - to taste
Curry leaves - few
METHOD:
Soak tamarind in water and extract pulp. Add salt. Keep aside.
Break appalam to bits and fry in oil/ Keep aside.
In a kadai, heat oil and add mustard seeds, urad dhal, methi seeds, cumin seeds, and curry leaves. When golden brown, add hing, turmeric powder, sambar powder and quickly sauté it, being careful not to burn it. Pour in the tamarind extract add salt mixture. Allow it to boil until raw smell diffuses. Add fried appalam. Boil until thick. Finally, add a spoon of raw gingelly oil, mix well.
Appala kozhambu is ready to serve with hot rice.
NOTE: Appalam can also be fried/added during tempering.
Curry leaves - few
METHOD:
Soak tamarind in water and extract pulp. Add salt. Keep aside.
Break appalam to bits and fry in oil/ Keep aside.
In a kadai, heat oil and add mustard seeds, urad dhal, methi seeds, cumin seeds, and curry leaves. When golden brown, add hing, turmeric powder, sambar powder and quickly sauté it, being careful not to burn it. Pour in the tamarind extract add salt mixture. Allow it to boil until raw smell diffuses. Add fried appalam. Boil until thick. Finally, add a spoon of raw gingelly oil, mix well.
Appala kozhambu is ready to serve with hot rice.
NOTE: Appalam can also be fried/added during tempering.
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