Vatha kuzhambhu is always a super hit in my family and generally i make it by adding some veggies to it. We can use okra, capsicum,small onions,drumstick and any veggie of ur own choice. My mom makes with black channa and appalam also.
But after marriage, i never made this with appalam. Last night when i was speaking to my friend, she was asking me the recipe for appalam kuzhambhu.
This taste so yum,when accompanied by parruppu usili.
|TAMARIND EXTRACT||2 CUPS(USING A MEDIUM LEMON SIZED TAMARIND)|
|SAMBAR POWDER||2AND1/4 TSP|
|TURMERIC POWDER||1/4 TSP|
|ASFOETIDA||A GENEROUS PINCH|
|APPALAM||2 MEDIUM SIZED|
|SESAME OIL||4 TSP|
|MUSTARD SEEDS||1/4 TSP|
|DRY RED CHILLI||2 NOS.|
|FENUGREEK SEEDS||1/4 TSP|
- Soak Tamarind in hot water and extract juice from this using 2 cups of water.
- Throw away the pulp.
- Cut the appalams in to small pieces.
- In a kadai, heat the oil and temper with mustard seeds, fenugreek seeds and red chilles.
- When done, throw in the appalams and fry for a minute.
- The appalams will get fried.
- Now add the tamarind extract, sambhar powder,turmeric powder, salt, asafoetidaand jaggery to it.
- Allow it to boil for 10 – 12 mins in medium flame.
- When it reaches the desired consistency, switch off the flame.
- Add a tsp of sesame oil to it.
- Add the curry leaves to it.
- Enjoy with hot rice.
I served with Kootu made with chow chow.
LAST SATURDAY ON 5TH JUNE WE CELEBRATED OUR 10TH YEAR WEDDING ANNIVERSARY AND I MADE MANGO MOUSSE, FOR MY HUBBY AND KIDS.
The recipe i have taken from Vah chef. I followed his method, but i added fresh cream instead of whipping cream. It came out so well and we enjoyed it to the core .