Sunday, July 1, 2007

Pappadom Vathal Kozhambu II

This is how my mom cooks Pappadom Vathal Kozhambu. This gravy is a little thicker than the other one.


For paste
Shallot: 10-12 (peeled)
Fenugreek seeds: 1 tbsp
Curry leaves: 2 springs
Coriander seeds: 1 tbsp
Oil: 1 tbsp
Coconut: 1 cup (grated)

To mix
Chilli powder: 2 tbsp
Coriander powder: 1 tbsp
Turmeric Powder: 1 tsp
Tamarind: 1 small lemon size (soaked in water)
Salt: As needed
Water: As needed

Pappadom: 5 medium size
Oil: For Deep frying Pappadom

For seasoning:

Mustard seeds: 1 tbsp
Coconut oil: 3 tbsp; or Virgin Olive oil
Curry leaves : 1 sprig
Red Chilli: 2


Heat oil in a tawa/wok/kadai and add all the ingredients for paste except coconut. Saute it well till the shallots turn tender. Remove it from flame. Once the ingredients come to the room temperature make it into a paste along with grated coconut. Make it into a nice paste.

Now transfer it into another bowl. Add Chilli powder, turmeric powder, coriander powder and salt to the paste and mix it well. Then add tamarind water (squeeze the tamarind well till the pulp is completely extracted. You can add extra water if needed) and mix it well. Keep this on high flame so that it boils well and all the ingredients are cooked well.

In another wok, break/tear the pappadom in to small fragments and deep fry so that it comes out crispy.

Add this crispy pappadom to the boiled mix on the flame. Allow it cook for another 3 minutes. Once gravy has got a good blend, remove it from the flame.

Heat oil in a kadai, and add mustard and allow it to splutter. Add raw chilli cut into small pieces and curry leaves, saute it for less than a minute and add this to the gravy.

Your Pappadam Kozhambu is ready. Goes well with rice, and Roti varieties.

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