Red Onion - 2 medium
Tomato - 2 small
Garlic cloves - 2 cups
Masala Appalam/Plain Appalam (Pappad) - 6
Tamarind - a big lemon size
Mustard, Jeera and Methi seeds - 1 tsp
Curry and coriander leaves
Kulambhu Milagai Powder - 2 tsps
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Jaggery - a small piece
Coconut milk - 1/4 cup
Asafoetida as required
Salt to taste
METHOD OF PREPARATION:
1) Heat oil in a kadai. Add mustard, jeera and methi seeds. When it splutters, add onion and curry leaves.
2) After 2 minutes, add garlic cloves and tomatoes. Saute till it becomes tender.
3) Add thick tamarind extract, Kulambhu milagai powder, Coriander powder, Turmeric powder and Salt. Then add in the coconut milk. Bring it to boil in medium flame. Add asafoetida and jaggery while boiling.
4) When it starts to boil, add in the fried appalam to it. Gently, press it with a ladle, so that appalam is gets well in the kulambhu. See to that, it shouldn't break. Cook till the oil separates out.
Serve hot with rice.