Cooking Time: 30 min
Serves: 2 to 3
- Appalam / Kerala pappadam (roughly torn in to medium sized pieces) - 4
- Dilute tamarind extract (neither thick nor too thin) - 1 cup
- Thick jaggery extract - 1 to 2 tbsp
- Turmeric powder - 1/4 tsp
- Sambhar powder - 4 tsp
- Water - 2.5 cups
- Salt - to taste
- Sesame oil - 3 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - few
- Heat oil in a pan/kadai on medium flame for about 2 min.
- Add mustard seeds and let it splutter.
- Add curry leaves and saute for few sec.
- Reduce flame to low; add the roughly torn appalam/pappadam pieces and deep fry them.
- Dilute sambhar powder in half cup of water & set aside.
- Add dilute tamarind extract, two cups water, half cup diluted sambhar powder water, salt and turmeric powder; stir well.
- Allow above mixture to boil for about 15 min in high flame.
- Add jaggery extract, reduce flame to medium & boil for another 5 to 7 min until fairly thick.
- Switch off gas & transfer contents in to a serving bowl.
- Serve hot with steamed rice along with few teaspoons of sesame oil, pappadam thoran, bhindi stir fry or with any other stir fries of your choice.
- Can also replace dilute tamarind extract with half cup of thick tamarind extract.
- Do not add sambhar powder directly in to boiling tamarind water as it would form lumps.
- Can use any brand of appalam such as Bindu / MTR / Ambika.
- The brand name for the pappadam I generally use in my cooking is "Kerala pappadam"; voted for its best quality & taste.