Appalam Kuzhambu | Papad Kulambu |Appalam Tamaring Gravy
Prep time
Cook time
Total time
Appalam Kuzhambu is a traditional Tamil Brahmin recipe. Kulambu is prepared with Papad. If you don't have vegetables in stock this is a test option. This tangy kuzhambu tastes yum when mixed with rice and some sesame oil.
Recipe type: Rice Accompaniment
Cuisine: Indian
Serves: 3
  • Ingredients:
  • Appalam/Papad - 3
  • Tamarind extract - 3 cup (I used lemon size tamarind and extracted)
  • Sambar powder - 1 tbsp
  • Salt - as needed
  • Jaggery - 1 tbsp
  • To temper:
  • Sesame oil - 1 tbsp
  • Mustard seeds - ¼ tsp
  • Venthayam | fenugreek seeds - ¼ tsp
  • Curry leaves few
  • Asafoetida - generous pinch
  1. Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp
  2. Break each appalam into big random pieces (I randomly broke each appalam into 8 pieces)
  3. In a heavy bottomed pan, add oil and let it heat. Once when the oil is hot add the ingredients under to temper; let it crackle
  4. Add appalam and let it cook for a minute, stirring it in between. You need not fry the appalam
  5. Add sambar powder and quick a quick stir
  6. Add the tamarind extract, salt and let it boil for 15 - 20 minutes on medium flame, stirring occasionally
  7. Add jaggery and let it melt and cook for another 2-3 minutes. Switch off
1. Appalam kuzhambu thicken over the time becomause of Ulundhu in Appalam. So add water according to the consistency you desire
2. If kuzhambu is so watery combine a ½ tsp of rice flavour with water;mix it without lumps and add it to the kuzhambu
3. I have never tried with Arisi Appalam so np idea about it
4. Adjust the jaggery according to your sweetness
5. Kuzhambu stays good for 2-3 days. If you are keeping it more than a day add more oil
6. Add salt only for the kuzhambu as appalam already contains salt
Mannathakali vethal can be sauted
7. Red chilli can be added for tempering
Recipe by Traditionally Modern Food at