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.
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Servings: 3
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
- 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
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