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