Appalam - 2 nos ( torn into small pieces)
Mustard seeds - 1/2 tsp
Whole dry chilli - 2 nos
Toor dal - 1 tsp
Channa dal - 1 tsp
Methi seeds - tsp
Curry leaves - few
Asafetida - few pinch
Tamarind - Gooseberry size( soaked in water and extracted)
Red chilli powder - 1 tsp
Coriander powder - 3 tsp
Salt to taste
Oil - 1 cup
|Applam Kuzhambu Recipe|
1. Heat oil in a pan, add mustard seeds, whole dry chilli, toor dal, channa dal, methi seeds and torn applam pieces.
2. Saute for few seconds, add red chilli powder and coriander powder to the pan and stir well.
3. Now add tamarind extract, salt and a cup of water to the pan, bring gravy to boil.
4. Once gravy starts boiling add curry leaves and asafetida, reduce heat simmer gravy for few minutes.
Serve hot Applam Kuzhambu with steamed rice and poriyal