Ingredients:
Ullundu Appalam(urad pappad)-3 nos
Oil-4 spoons
Tamarind-Lemon Size
Salt to taste
Molagapodi or sambar podi-1 tbsp
Rice flour- 1 tsp
Jaggery- a small piece
Mustard-1/2 tsp
Toor dal-1 tbsp
Asafoetida-1/2 tsp
Curry leaves- a sprig
Fenugreek seeds-1/2 tsp
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| Appalam Vethal Kozhambu |
Ullundu Appalam(urad pappad)-3 nos
Oil-4 spoons
Tamarind-Lemon Size
Salt to taste
Molagapodi or sambar podi-1 tbsp
Rice flour- 1 tsp
Jaggery- a small piece
Mustard-1/2 tsp
Toor dal-1 tbsp
Asafoetida-1/2 tsp
Curry leaves- a sprig
Fenugreek seeds-1/2 tsp
This kozhambu can be made using different types of sun dried vathals like sundaka,pavaka,manathakalli,kothavaranga and vendakka.Take a pan,add the oil.Splutter the mustard seeds add toor dal,fenugreek seeds,asafoetida powder and curry leaves.Fry till done.Add the appalam bits and fry well.Take tamarind water and add to the fried appalams.Now add molagapodi and salt.Let this mixture simmer well,till the raw smell of the sambar podi goes away.You can add a small piece of jaggery for the sweet sour taste. Once this is cooked well,take raw rice flour add water to make a watery paste and add this to the kozhambu for thickening.Switch off till done.This dish tastes great with mola keerai masiyal and vengaya vadaam.You can add a dollop of ghee to rice if its hot and then add this kozhambu.If the rice is cold you can add nal ennai(sesame oil) and then the kozhambu.According to my MIL,she says this kozhambu tastes like "then"(honey) to her!
