Tuesday, February 1, 2011

Appalam Vathal Kozhambu


Appalam Vethal Kozhambu
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

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!

12 comments:

  1. I dont know what the main ingredient is, never heard of it before. but, the recipe looks just great !!!

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  2. Nice and tempting kulambu...I have seen it in many blogs...I am sure it tastes like honey...yummy..

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  3. what is urundu appalam. if am not wrong appalam is papad right. like kozhamby recipes and this one looks yum as well.

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  4. Thanx Priya.Sayantani yes this is nothing but urad pappad.Thanx for stopping by.

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  5. oh..i got into a foodblog which just suits me...great food recipes..lets connect :)

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  6. Never tried this so far,but have heard a lot from other friends that this tastes yum,have to ry out soon!

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  7. me too, never heard about this before, but sounds yummy.

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  8. Delicious kozhambu,mouthwatering here.

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  9. Traditional kozhambu well explained

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