Thursday, August 25, 2011

APPALAM KOZHAMBU/THIRUNELVELI STYLE

                                                                This is a kind of Vathakozhambu or some call it the Venthaya kozhambu with appalam.I had never heard about it until i got married.Instead of the vegetable we use broken appalam fried in gingelly oil along with mustard seeds,tur dhal and red chillies and most importantly some fenugreek seeds and then cooked in tamarind water and the powders.





You will Need
  • Few Ulundu Appalams
  • Gooseberry size Tamarind
  • Few Tbs of Gingelly Oil
  • Two and half tsp of Sambar powder
  • Salt to taste
  • A pinch of Asafoetida

To Temper

  • One tsp of Mustard seeds
  • One tsp of Tur dhal
  • Half a tsp of Fenugreek seeds
  • Few Red chillies
How To
1.Soak the Tamarind in hot water and Extract Juice three times.

2.Heat oil in a pan and add the things to temper and when the dal becomes golden colour add the broken appalam pieces and fry.
3.Add the tamarind water,salt,sambar powder and allow it to thicken.


Tips

  • You can use some vathakozhambu powder instead of sambar powder.
  • You can add some jaggery if you prefer.


3 comments:

NYC Tidbits said...

This was absolutely delicious, even though at first I thought the concept of applam was a little hilarious!

Hari Chandana said...

Woww... mouth watering here.. simply inviting.. love it :)
Indian Cuisine

themustardseed said...

What a mouthwatering recipe. I love papadums and can imagine how delicious this must taste. The color looks lovely!