Appam kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Split bengal gram - 200 grams
  2. Potato - 100 grams
  3. Thinly sliced onion - 50 grams
  4. Finely chopped tomato - 50 grams
  5. Ginger garlic paste - 1 teaspoon (tsp.)
  6. Chili powder - 1 teaspoon (tsp.)
  7. Turmeric powder - 1/4 teaspoon (tsp.)
  8. Garam masala powder - 1/2 teaspoon (tsp.)
  9. Cinnamon stick - 1 inch
  10. Coriander leaf - 15
  11. Salt - as needed
  12. Oil - 50 milliliter

PREPARATION:

  1. In a pressure cooker add the bengal gram, water as needed, turmeric powder and pressure cook them for 5 to 6 whistle. NOTE: You add water until the bengal gram submerge and 1 inch of water stand above it.
  2. Once the pressure is release mash the bengal gram and potatoes.
  3. In a pan heat oil. Now add cinnamon stick, onion and sauté until it turn translucent (golden brown).
  4. Now add ginger garlic paste and sauté until raw smell is gone.
  5. Now add chili powder and sauté for 1 minute.
  6. Now add mashed bengal gram mixture, 300 milliliter or 1 1/2 cup of water, salt as needed and bring to boil and cook for 5 minutes.
  7. Now add garam masala powder, coriander leaves and cook for 30 seconds.
  8. Remove the kuzhambu and serve.

NOTES:

  1. Goes well with appam.



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