Preparation Time : 10 mins | Cooking Time : 25 Mins | Serves: 3-4
Brinjal | eggplant 3 (small) Sambar podi 2 and 1/2 tsp Turmeric powder 1/4 tsp Ulundu appalam| Urad dal papad 3 Tamarind gooseberry sized Toor dal 1/4 cup Coconut 2 tblsp Asafoetida 2 pinches Oil 1 tblsp Mustard seeds 1/4 tsp Curry leaves few Salt as needed Method:
- Soak the tamarind in hot water for 10 minutes.
- Pressure cook the toor dal with enough water and a pinch of turmeric and keep aside.
- Cut the brinjals lengthwise, just cut them into 4 parts.
- Take extract from the tamarind using 1 and 1/2 cup water.
- In a pan add 1 tsp of oil and saute the cut brinjals for a minute.
- Add the tamarind water, salt, sambar powder,turmeric powder and asafoetida.
- Let this boil till the brinjals gets cooked and the raw smell of the tamarind and the sambar powder goes off.
- Mash the cooked toor dal well.
- Add the cooked dal to the pan.
- Mix well and boil for 2 more minutes.
- Ensure that the consistency is slightly thinner than the usual sambar.
- As we add papads to the sambar, it will tend to thicken.
- Switch off the flame.
- In a small pan, add oil. Tear the papad into small pieces and add it to the oil in batches.
- Saute this till it gets roasted. If you want to use less oil, just microwave the papads and break them into pieces.
- Keep it aside.
- Add the coconut and roast it till it becomes golden brown colour.
- Add this to the sambar.
- Temper the mustard seeds and curry leaves in oil and add it to the sambar.
- Now add the roasted papads to the gravy.
- Mix well and serve the aappalam sambar with any curry of your choice.
- Always use urad dal papads for making appalam sambar.
- The papad contains salt, so add little less in the sambar, you can always add more if you want it later.
- I used 3 small sized appalam. If you add more papads it will make the gravy too thick and also the smell of the papad will dominate more.
- Instead of brinjals you can add ladies finger to the appalam sambar | Appalam kuzhambu.
Method with step wise preparation:
- Soak the tamarind in hot water for 10 minutes.
- Pressure cook the toor dal with enough water and a pinch of turmeric and keep aside.
- Cut the brinjals lengthwise, just cut them into 4 parts.
- Take extract from the tamarind using 1 and 1/2 cup water.
- In a pan add 1 tsp of oil and saute the cut brinjals for a minute.
- Add the tamarind water, salt, sambar powder,turmeric powder and asafoetida.
- Let this boil till the brinjals gets cooked and the raw smell of the tamarind and the sambar powder goes off.
- Mash the cooked toor dal well.
- Add the cooked dal to the pan.
- Mix well and boil for 2 more minutes.
- Ensure that the consistency is slightly thinner than the usual sambar.
- As we add papads to the sambar, it will tend to thicken.
- Switch off the flame.
- In a small pan, add oil. Tear the papad into small pieces and add it to the oil in batches.
- Saute this till it gets roasted. If you want to use less oil, just microwave the papads and break them into pieces.
- Keep it aside.
- Add the coconut and roast it till it becomes golden brown colour.
- Add this to the sambar.
- Temper the mustard seeds and curry leaves in oil and add it to the sambar.
- Now add the roasted papads to the gravy.
- Mix well and serve the aappalam sambar with any curry of your choice.
- Always use urad dal papads for making appalam sambar.
- The papad contains salt, so add little less in the sambar, you can always add more if you want it later.
- I used 3 small sized appalam. If you add more papads it will make the gravy too thick and also the smell of the papad will dominate more.
- Instead of brinjals you can add ladies finger to the appalam sambar | Appalam kuzhambu.
