Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 5 tablespoons gingelly oil (Nallennai)
  • 1 teaspoon mustard (Kadugu)
  • 1 tablespoon channa dal (Kadalai paruppu)
  • 1 tablespoon dried manathakkali
  • 2 -3 dried red chilies (molaga vathal)
  • asafoetida powder (perungaya podi)
  • 14 teaspoon turmeric powder (Manjal podi)
  • 5 -6 curry leaves (Karuveppilai)
  • 1 tablespoon kuzhambu powder or 1 tablespoon sambhar powder
  • tamarind pulp (Medium lemon size)
  • 3 -4 appalam
  • salt

Directions

  1. Take a pan with gingelly oil and heat it.
  2. In the interim,soak tamarind in water in a separate bowl and squeeze it to get tamarind water.
  3. Add mustard, channa dal, dried manathakkali, dried red chillies, asafoetida powder and turmeric powder to the heated oil.
  4. When the mustard splutters, add curry leaves and sambar powder to this.
  5. Give a couple of seconds for sambar powder to soak in oil and saute the mixture.
  6. Break each appalam into halves and add them to the above.
  7. Add tamarind water to the above, immediately.
  8. Let the above boil for five to ten minutes.
  9. Add one glass (240 ml) of water and salt to this and let it boil for ten more minutes.
  10. Check for the consistency and if it is as thick as sugar syrup, put the gas off.

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