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Friday, October 29, 2010


Gingelly oil - 2 tbsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Salt - to taste
Tumeric powder - 1/4 tsp
Sambar powder - 1 1/2 tbsp
Asafoetida - 1/8 tsp
Tamarind extract - 1/4 cup
Rice flour - 1 tsp
Appalam/Pappad (fried) - 1 no.

Heat oil in kadhai on medium heat.
Season channa dal and mustard seeds.
Add salt,tumeric powder, sambar powder, asafoetida and saute for a minute. Take care not to burn spices.
Add tamarind extract to spices and cook until raw smell of tamarind goes.
Mix rice flour with 2 tbsp of water and add to kozhambu if kozhambu is too thin and watery.
Boil for 2-3 mins and turn off heat.
Roughly crush the fried papad/appalam and add to kozhambu.
Serve with rice and potato fry.

Appalam/Pappad can be replaced with any vegetabe(drumstick,pumpkin) or any vathals(sun dried vegetable).

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