Appalam Kuzhambu | Puli kulambu | appalam vatha kuzhambu | Papad Kara Kuzhambu | Tamil Nadu style papad kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the appalam kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.
Appalam Kuzhambu is a traditional Tamil Brahmin recipe. Kulambu is prepared with Papad in a tamarind base. If you don't have vegetables in stock, this Kara kuzhambu is good option. This tangy kuzhambu tastes yum when mixed with rice and some sesame oil.
Appalam kuzhambu is very popular in our house. Both me and my sister like it. My Amma learned this recipe from my grandmother. She tells us a story how she learned this recipe from my grandmother.
Once when my grandparents visited us, it flooded in chennai and Amma couldn't step out for buying grocery. She just had some mixed vegetable in small quantity.
My grandmother pitched in and told she will do mixed vegetable thengai (coconut) curry and Appalam vethal kuzhambu. My amma almost forgot that dish, just remembered after my grandma made it in minutes.
Now a days whenever I run out of vegetables, feel like having kuzhambu - papad kuzhambu comes to my mind. There are so many things I like about this Kulambu.
If you don't have any veggies this a saver. Need not spend minutes together cutting the vegetable. You can break the appalam randomly, and tada - it is ready to be added.
One specialty I like about our cuisine is even the oil we add give a lot of flavor to the dish. Tamarind based kuzhambu tastes great with sesame oil. Coconut based dishes goes to the next level with coconut oil. In this appalam kuzhambu sesame oil gives a nice flavor.
Appalam Kuzhambu doesn't need your frequent attention. Just temper and sauté appalam. Add the tamarind extract and take a break. Once in a while quick stir, kuzhambu is ready.
In our home we like to pair puli kuzhambu with coconut based dry curry or paruppu usili. Tamarind based kuzhambu gets better over time. Whether you mix it with rice or have it as a side for arisi upma or curd rice yum yum yum!
If you are interested for some tasty South Indian kuzhambu varieties in TMF,
Kuzhambu varieties with tamarind
Appalam Kuzhambu | Papad Kulambu |Appalam Tamaring Gravy
Ingredients
- Appalam/Papad - 4
- Tamarind water - 4 cup I used lemon size tamarind and extracted
- Sambar powder- 1 tbsp
- Salt - as needed
- Asafoetida - generous pinch
- Jaggery - 1 tbsp
- Rice flour 1/2 tsp
- Turmeric powder - pinch
To temper:
- Sesame oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Venthayam | fenugreek seeds - 1/4 tsp
- Channa dal 1 tbsp
- Red chilli 2
- Curry leaves few
Instructions
- Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp
- Break each appalam into big random pieces
- 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
- Add appalam and let it roast in low flame for a minute, sauteeing them between. You need not fry the appalam
- Add sambar powder and give a quick stir
- Add the tamarind extract, salt and turmeric powder; let it boil for 15 minutes on medium flame, stirring occasionally
- Add jaggery, hing and cook for 5 minutes
- Finally, make a slurry with rice flour and 2 tablespoon of kuzhambu and mix well. Add it to the kuzhambu and cook for 2 minutes
Video
Notes
- I have never tried appalam kuzhambu with Arisi Appalam so no idea about it
- Adjust the jaggery according to your sweetness
- kuzhambu stays good for 2-3 days. If you are keeping it more than a day add more sesame oil
- Add salt only for the kuzhambu as appalam already contains salt
Mannathakali vethal can be sauted - Red chilli can be added for tempering
- While taking video I forgot to add fenugreek seed hence used fenugreek powder
Ingredients:
Appalam/Papad - 4
Tamarind water - 4 cup (I used lemon size tamarind and extracted)
Sambar powder- 1 tbsp
Salt - as needed
Asafoetida - generous pinch
Jaggery - 1 tbsp
Rice flour 1/2 tsp
Turmeric powder - pinch
To temper:
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Venthayam | fenugreek seeds - 1/4 tsp
Channa dal 1 tbsp
Red chilli 2
Curry leaves few
How to make Appalam kuzhambu with step by step pictures:
- Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp
- Break each appalam into big random pieces
- 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
- Add appalam and let it roast in low flame for a minute, sauteeing them between. You need not fry the appalam
- Add sambar powder and give a quick stir
- Add the tamarind extract, salt and turmeric powder; let it boil for 15 minutes on medium flame, stirring occasionally
- Add jaggery, hing and cook for 5 minutes
- Finally, make a slurry with rice flour and 2 tablespoon of kuzhambu and mix well. Add it to the kuzhambu and cook for 2 minutes
Srividhya Gopalakrishnan
Yummy vids. This is my go-to option too when there is no Kai n vadaams. ☺️☺️
Vidya Srinivasan
Thanku Sri😊
Aruna
I make a Gujarati/Maharashtrian version of this dish. Will try this one too.... 🙂
Vidya Srinivasan
Thanku Aruna😊
Sathya Venkatesh
Your story is equally spicy. Older generation are a real boon in a cluster family. They make a huge difference
Vidya Srinivasan
Thanku Satya😊Totally
CHCooks
This is really nice Vidya 🙂 Welcome back!
Vidya Srinivasan
Thanku dear:-)
Priya vj
Awesome dish...my husband's favorite and a frequent item in my kitchen. Only difference being I add either fried or microwaved ulundu applams.
Vidya Srinivasan
Fried appalam is my favorite too but to cut down oil I m skipping it. I should try ur microwave method and add it sometime😊Thanku
Shobana Vijay
Lovely and superb clicks