One of the classic recipes from the Thanjavur region is an 'Appalam Kuzhambu' made using fried papads. Make this for your Sunday meal.
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Ingredients:
* Asafoetida - 1 tsp
* Mustard seeds - 1 tsp
* Fenugreek seeds - 2 tsp
* Toor dhal - 1 tbsp
* Red chillies - 4 nos
* Black nightshade berries or Manathakkali - 2 tsp (Optional)
* Sambar powder - 1 tbsp
* Sesame oil - 2 tbsp
* Honey - 2 tsp
* Coconut milk (first press) - 1 cup
* Urad paapad (fried) - 4 nos
* Tamarind - lemon size
* Water - 1 lt
* Salt
* Curry leaves - 1 sprig
Method:
· Extract tamarind juice from one litre of water.
· Add salt and turmeric to the tamarind water and bring to a boil.
· In a separate wok, heat sesame oil.
· Once hot, add asafoetida, mustard, fenugreek seeds, toor dhal, red chillies and slow cook.
· Once this cooks, add the black nightshade berries or turkey berries.
· Cook on low flame. Make sure you don’t burn the lentil.
· Add curry leaves and sambar powder and sauté.
· Quickly check if the tamarind juice’s raw flavour has gone.
· Add this mixture to the boiling tamarind juice.
· Crumble the papads into the tamarind mixture and add sesame oil for flavour.
· Add coconut milk and wait for it to boil once.
· Switch off the stove and add honey.
· Serve hot with rice and dollops of ghee or sesame oil.
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28 авг 2024