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| Main ingredients | Cooked rice, Tamarind pulp, Sesame oil, Mustard seeds, Asafoetida, Raw peanut, Dried red chillies, Split Bengal gram, Curry leaves, Turmeric powder, Jaggery |
| Cuisine | South Indian |
| Course | Rice |
| Prep time | 30-35 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 cups cooked rice
- ¼ cup tamarind pulp
- 100 millilitres sesame oil
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida (hing)
- ¼ cup raw peanuts
- 8 dried red chillies
- 3 tablespoons split Bengal gram (chana dal)
- 10-15 curry leaves
- ½ teaspoon turmeric powder
- Salt to taste
- 1 teaspoon chopped jaggery
- Oil for deep frying
- 4-6 appalams
- Fried curry leaves for garnish
Method
- Heat sesame oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida and raw peanuts and sauté for 2-3 minutes.
- Break red chillies and add to the pan. Add split Bengal gram, mix and sauté on low heat for 2-3 minutes.
- Add curry leaves and turmeric powder and mix well. Add tamarind pulp and 1¼ cups water and mix well.
- Add salt and jaggery and mix well. Reduce the heat and cook till the mixture is thick and oil surfaces.
- Take a little rice in a bowl, add some tamarind mixture and mix well with a light hand. Add some more rice and some more tamarind mixture and mix well.
- Heat sufficient oil in a kadai. Deep-fry the appalams and drain on absorbent paper.
- Transfer the rice into a serving plate, garnish with fried curry leaves and serve with fried appalams.
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