Appalam Kuzhambu | Appalam vatha kuzhambu

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!

Appalam Kuzhambu | Papad Kulambu |Appalam Tamaring Gravy

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.

5 from 2 votes

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Course: Rice Accompaniment

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 33 minutes minutes

Servings: 3

Author: Vidya Srinivasan

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

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Notes

1. I have never tried appalam kuzhambu with Arisi Appalam so no idea about it
2.  Adjust the jaggery according to your sweetness
3. kuzhambu stays good for 2-3 days. If you are keeping it more than a day add more sesame  oil
4. Add salt only for the kuzhambu as appalam already contains salt
   Mannathakali vethal can be sauted
5.  Red chilli can be added for tempering
6. While taking video I forgot to add fenugreek seed hence used fenugreek powder 

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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