Appalam vethakozhambu

Ingredients:
20 urad appalam/papad (available in Indian stores)
1 lemon sized tamarind
1/2 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
10 curry leaves
2 tsp sambar powder
1 tbsp jaggery
Oil to fry papad
1 tsp cilantro chopped
1/4 cup toor dal cooked
Salt to taste

Method:
Deep fry the appalams and set aside.
In a deep pan, add oil, mustard seeds, fenugreek seeds, curry leaves, asafoetida, turmeric, and sambar powder. Add the squeezed tamarind water, salt, and jaggery. Allow it to boil, then add the appalams and bring to boil.
Finally, add the toor dal and boil for 5 minutes. Garnish with cilantro and serve hot with rice.