Monday, September 15, 2008

Appalam Mendhya Kozambu - Light tamarind and fenugreek gravy made with papad or poppadams

APPALAM MENDHYA KOZAMBU-
A light tamarind and fenugreek seeds gravy with Papad or Poppadams
After an elaborate Obbattina Oota and the birthday feast, we all felt that we would not be able eat anything for a week! Mother came out with one of her unusual recipes – the Appalam Mendhya Kozambu. This is a very light tamarind gravy, without any dal ,vegetables, coconut or rich masalas. Having this light Kozambu with rice and dash of ghee, was a great relief after the heavy feast.
INGREDIENTS:Tamarind - a small lemon sized ball
Salt – 2 tsps
Sambar powder – 3 tsps
Jaggery – 1 tsp
Plain papads or appalams – 2
Sesame oil – 4 tbsps
Asafoetida – 1 pinch
Mustard seeds – ¼ tsp
Fenugreek seeds – 1 tsp
Bengal gram dal – 2 tsps
Red chillies (broken)- 2
Curry leaves – a few
Rice flour – 1 tsp
METHOD:
1. Extract the tamarind juice and add water to make ½ a pint.

2. Add salt, jaggery and sambar powder.
3. Break the papads into bits (2" - 2.5") and keep aside.
4. Heat oil in a pan and add asafoetida and mustard seeds.
5. When it splutters add fenugreek seeds and then the Bengal gram dal.
6. Roast the seasoning to a golden colour and add the red chilly and the broken papad pieces.
7. When the papad gets fried add the curry leaves and the prepared tamarind juice mixture.
8. Let it boil till the raw smell subsides and a pleasant aroma arises.
9. Make a paste with rice flour and little water, and add it to the kuzambu for thickening.
Bring to a boil, and switch off the flame.
Enjoy the Appalam Mendhya Kozambu with hot rice and of course with a dollop of ghee.

14 Post your Comments:

LG said...

Nice one amma..btw should we add fried appalam to the kozambu? or it should get fried in the tampering oil?

FoodyGuru (Srimathi) said...

Hi Dibs

My akka used to make it all the time and one of my fav vatha kozhambu. Thanks for reminding me of this one.Will prepare it soon.

Dibs said...

Hello Lakshmi, The papad is fried in the seasoning itself (that's why 4 Tbsps of oil!). It is put in after the rest of the seasoning, since it wil fry very quickly. The tamarind water should be added immediately to the same mixture, before the papad becomes dark.

Dibs said...

Thanks Srimathi!

jayasree said...

One of my favorite types of vathakozhambu. Its long since i made this. Thanks for reminding me.

S.R.Ramachandran said...

good recipe from my mami. S.R.

notyet100 said...

THIS LOOKS SO authentic,..thnks for sharin

LG said...

thanks Dibs :)

Sangeeth said...

my mom in law used to do appala kootu...i luv it ...looks this recipe will also be a hit at my place..will try n let u know

Usha said...

Sounds great ...will give this a try:)

YOSEE said...

Finger licking good ! That reminds me, theres something called Vadaaam Kuzhambu too !

Priti said...

I too make papad ki sabji...but no tamarind or sambar powder...very simple one...this one looks yummy...

Maya said...

Hey Dibs, you have a lvely blog here..Thanx for visiting mine and leaving ur comment..Hope to see you often ...

Sushma said...

wow!!,
thanks for the recipe.
My granny used to prepare this(almost the same ingredients & exactly the same procedure). In kannada, we call it hunase saaru.
I love eating this.