Ingredients:
4 - Appalam or Papads
1/2 tsp - Mustard seeds
1/2 tsp - Fenugreek seeds
1/2 tsp - Asafoetida
3 tsp - Sambar Powder
6 tsp - Thick Tamarind Pulp
Salt - To Taste
6 tsp - Gingelly
Curry Leaves
Method:
Take the Appalam into small bits. Heat the kadai add some ginglly oil and pop the mustard seeds, fenugreek until brown. Add the Appalam pieces and stir until they puff up. As required water, tamarind pulp, sambar powder, asafoetida powder, salt and half the curry leaves. Cover and simmer over a medium heat for ten minutes. When the gravy thickens, take it off the fire. Add the remaining curry leaves and the Gingelly oil.
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