அப்பளம் குழம்பு | Appalam Kuzhambu | Ammavum Naanum Episode #38 | Rakesh Raghunathan

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.

Our Previous Episode of Rakesh Udan:

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