PREPARE APPALAM KUZHAMBU IN SEVEN EASY STEPS

  

 

 

 

Appalam, papadam, or papad are prepared at home and stored for almost a year. It is made of urad dal, (flour) spices and salt. Made into a round shape and dried in the sunlight. These are usually prepared during summer and stocked up for rainy and winter seasons. Here is a sambhar recipe to which this appalam is added in the place of vegetables. "SAMBHAR WITH APPALAM"

INGREDIENTS:

Fried or grilled appalam

Tamarind

Red chilli powder

Oil

Mustard seeds

toor dal

channa dal

urad dal

Fenugreek

Green chillies

PREPARATION:

Pour oil in a pan. Add mustard seeds, tur dal, channa dal, urad dal, fenugreek and green chillies. Fry till golden brown.

Add sufficient water to it and cook it in the pressure cooker

Soak tamarind in water and extract juice.

Take a pan and pour oil in it, add red chilli powder and fry it in the oil and then add tamarind juice. Add salt (use little salt than usual as appalam also has salt in it)

Allow it to simmer. Then add the cooked pulses and allow it to simmer well.

Finally add the appalam either deep fried or grilled ones made into pieces.

APPALAM KUZHAMBU is ready now. Serve with hot rice and ghee.

This recipe is usually a handy one when there is no vegetable at home and someone drops in for lunch or dinner.

Here is another recipe with moong dal that can be prepared without any vegetables and served along with the sambhar.  Moong dal is used to make dishes like dal khichdi, sambar, stew, soups, salads, curry, stir fry, and moong dal dosa.

This is a chutney as a side dish with moong dal. MOONG DAL CREAM CHUTNEY

 INGREDIENTS:

Moong dal

Asafoetida

Red chillies

Salt

Oil

Mustard

Lemon

PREPARATION:

Soak moong dal of the required quantity along with red chillies for half an hour.

Grind it with salt and asafoetida powder to a creamy consistency. (If only asafoetida gum is available at home, then soak it along with the dal so that it will be easy to grind.)

Transfer it to a container.

Take a wok, add a little oil and add mustard seeds. When it crackles pour it over the prepared chutney. Mix well. Allow it to cool.

Finally, add a dash of lemon juice and serve with rice and ghee.