Appalam vendhaya kozhambhu

This is my mom's favorite recipe.  We used to make it when we have a lazy day and/or when we do not have the necessary veggie to make a vendhaya kozhambu and have a hearty meal. But this reminds me more of the lazy afternoons. :)

Appalam vendhaya kozhambu

Ingredients

Tamarind                                                                                       1 lemon sized ball

Sambhar powder                                                                             1.5 tsps

Asafoetida                                                                                      1 pinch

Salt                                                                                                To taste

Ulundhu appalam/ urad dhal papad (with just cumin seeds only)           1 nos

To temper

Canola/ Sunflower oil                                                                       3 tblspns

Mustard seeds                                                                                 1/2 tsp

Vendhayam/ Methi seeds                                                                    1/2 tsp

Method

1. Heat a stir fry pan and add oil. Break the papad to small pieces and keep aside.

2.  Add mustard seeds to splutter, vendhayam/ methi seeds to turn golden brown and add the broken papad to deep fry.

3.) Simultaneously soak tamarind in hot water for 15 mins and extract syrup from it. 

4.) Add asafoetida to the oil and add the extracted tamarind syrup. Add sambhar powder to it and mix well. Let it come to a boil.

5.) Simmer it for 5 mins in medium heat, add salt and mix well. Let it simmer for 5  more mins. It will reach the consistency as shown below.

Appalam vendhaya kozhambhu is done and had be had with hot rice and any vegetable kari/poriyal.