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Ingredients (Measurement Conversion Calculator) 2-3 dried Red Chilies (Molaga Vathal)
1/4 teaspoon Turmeric powder (Manjal Podi)
3-4 Appalam
1 Tablespoon Kuzhambu powder or Sambhar powder
1 teaspoon Mustard (Kadugu)
Asafetida powder (Perungaya Podi)
1 Tablespoon Channa Dal (Kadalai Paruppu)
1 Tablespoon dried Manathakkali
Tamarind Pulp (Medium lemon size)
5-6 Curry Leaves (Karuveppilai)
Salt
5 Tablespoons Gingelly Oil (Nallennai)
Directions
Take a pan with gingelly oil and heat it. In the interim,soak tamarind in water in a separate bowl and squeeze it to get tamarind water. Add mustard, channa dal, dried manathakkali, dried red chillies, asafoetida powder and turmeric powder to the heated oil. When the mustard splutters, add curry leaves and sambar powder to this. Give a couple of seconds for sambar powder to soak in oil and saute the mixture. Break each appalam into halves and add them to the above. Add tamarind water to the above, immediately. Let the above boil for five to ten minutes. Add one glass (240 ml) of water and salt to this and let it boil for ten more minutes. Check for the consistency and if it is as thick as sugar syrup, put the gas off.
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Served as main course. Vegetarian dish.
Cooking time: 15 minutes
Preparation time: 10 minutes
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