There was a time I used to wonder how vegetarians manage planning their daily menu.With the available vegetables how one can come up with varied tastes,I was doubtful.But then I had several opportunities to associate with hardcore vegetarians and this was an eye opener.The unique flavours and combinations they experiment we can’t even imagine.Here is such a wonderful simple gravy with the very common pappads/wafers we all have handy at home.As the name talks it all,this is a Tamil preparation I have adapted from ‘Samayal’ of Viji Varadarajan..Do check buddies,it’s such a delightful quick-fix !
4-5 pappadam/appalam/Indian wafers,teared into two or three pieces
3 tbsp thick tamarind pulp
1.5 tsp sambar powder
1/4 tsp asafoetida/kayam/hing powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
2 sprig curry leaves
1 cup water
sesame oil,salt as needed
Heat oil in a medium skillet and splutter mustard seeds and fenugreek.Add the pappad pieces to this and sauté till they puff up.Now add one cup water,tamarind pulp,sambar powder,asafoetida powder,salt and curry leaves.Bring this to a boil.Close with a lid and reduce the heat.Simmer for 7-8 minutes or till the gravy thickens.Serve hot with rice.