mmmm……in our household (and am sure in most houses), when this kozhambu is dished out, the family would ask if you have run out of vegetables at home!!!!Athough this is considered a “stand in” kozhambu, you cannot deny the authentic taste and flavour of this dish! It is simple, easy and quick to prepare and tastes delicious too!
Raw apalam (papad) is used in the seasoning to prepare this dish!!!
Ingredients to serve 6 people
2-4 Apalam (Papad)
1 Lime size Tamarind (soaked in a cup of hot water)
2 Tbs Gingili Oil
1 Tsp Mustard Seeds
1 Tsp Fenugreek Seeds
¼ inch Piece Asafoetida or
½ Tsp Asafoetida Powder
¼ Tsp Turmeric Powder
2-3 Tbs Sambhar Powder
Small Piece of Jaggery or
1 Tbs of Brown Sugar
A Few Curry Leaves
Apalam (Papad) Kozhambu
Preparation
Soak the tamarind in hot water for about 10 minutes.
Extract the tamarind juice and keep aside
Fold the apalam into half and re-fold it twice over and break the appalam into medium triangular pieces.
Heat the oil in a pan and add the mustard seeds
When the mustard seeds crackle, add the fenugreek seeds, , curry leaves, turmeric powder, asafoetida and the apalam bits.
Fry till the fenugreek seeds turn golden brown as well as the apalam pieces puff up
Saute for a couple of minutes
Pour in the extracted tamarind juice, sambhar powder, jaggery or brown sugar and the salt
Cook for 15 minutes on a medium flame till it reduces to half the quantity
The Kozhambu is now ready to be served.
Note: It tastes delicious with any lentil dishes and snacks like Pongal