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.
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.
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