Appalam Vatha Kuzhambu

This is a variation of vatha kuzhambu which has appalam pieces soaked in the tamarind gravy along with manthakalikai.

My MIL usually makes this recipe and it is one of my favorites. Tastes delicious with white rice topped with sesame oil.

I have made it in my iron kadai from India which enhances the flavor. Good alternative for the iron kadai is the mini wok from Lodge , but of course you can use any other vessel also.

Ingredients Required:

Water - 3 cups

Tamarind paste - 1 tbslp

Toor dhal - 1 tbslp

Fenugreek seeds - 1 tsp

Channa dhal - 1 tsp

Sambhar powder - 1 tblsp

Jaggery - 1 tsp

Sesame oil - 1+1 tblsp

Mustard seeds - 1 tsp

Hing - pinch

Curry leaves - few

Red chilli - 4

Urad Papad - 4 , fried

Manthakalikai - 1 tblsp

How to make:

Soak the tamarind paste in the water.

In a kadai, add the tblsp of oil and add the manthakalikai, fry till black and set aside.

In the same kadai with remaining oil, add the mustard seeds, and allow to splutter.

Add the toor dhal, channa dhal and fenugreek seeds. Saute for a minute.

Add the hing and curry leaves.

Add the sambhar powder and saute.

Add the tamarind water and bring to a boil.

Add the jaggery.

Allow to boil for 10 minutes so it thickens.

Add the manthakalikai, broken fried papad and drizzle the remaining oil in top.

Serve with white rice topped with sesame oil.