Sep 1, 2019

Appalam Kuzhambhu/ Pappad Gravy




A simple and easy Tamil Brahmin Kuzhambu prepared with fried papad or Appalam in tamarind gravy. Generally, Vathal Kuzhambu is made with vegetables. But this recipe uses Appalam instead. Whenever I run out of vegetables, feel like having Kuzhambu – Appalam Kuzhambu comes to my mind. This tangy Kuzhambu tastes yummy,  when mixed with rice and some sesame oil.

Preparation Time:  10 Minutes
Cooking Time:        20 Minutes
Recipe Category:    Kuzhambhu
Cuisine:                   South Indian
Serves:                    4 Nos.

Ingredients:

Tamarind Extract             3 Cups (  I used lemon size tamarind and extracted)
Appalam/Pappad             2 Nos.(  Break into Pieces)
Turmeric powder             ¼ Teaspoon
Sambhar Powder            1 ½ Tablespoon
Red Chili Powder             1/8 Teaspoon
Grated Coconut              1 Tablespoon (optional)
Jaggery Powder              1 Tablespoon
Salt                               To Taste

To Temper:

Gingerly Oil/Sesame Oil      3 Tablespoon
Mustard Seeds                   1 Teaspoon
 Fenugreek seed                1/4 Teaspoon 
Asafetida Powder               ½ Teaspoon
Curry Leaves                      few

Method:

  • Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp.
  • Deep fry the papad pieces into hot oil. Keep aside.
  • Heat the Kadai and add Oil, Mustard seeds. After it splutters, add the Fenugreek seed .
  • Once it become golden brown, add the Hing and Curry leaves. Then  add the grated Coconut, Turmeric , Red Chili Powder and Sambar powder. Sauté it for few seconds.
  • Add the Tamarind extract and Salt. Allow it to boil for 15 min, until the oil separates. Cook it in the medium flame.
  • Finally add the Jaggery and mix it well. Switch off the flame/heat.
  • Add the Appalam just few minutes before serving the Kuzhambu.
  • Serve it hot with Rice and Potato Fry and Dangar Pachadi.


Note:
  • You can also break the Appalam ( instead of deep frying ) and add it to the tempering .
  • Appalam Kuzhambu thicken over the time because of Urdh in Appalam. So add water according to the consistency you desire.
  • To add thickness to the gravy add 1 tsp of rice flour in 50 ml of water and add to the Kuzhambu.




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