Friday, January 9, 2015

Appalam Kuzhambu - Papad Curry

Appalam kuzhambu is a simple recipe prepared with appalam/papad in tamarind gravy. It is very easy and quick to prepare. We can prepare this kuzhambu when we do not have vegetables at home. The process is almost same as we prepare VathaKuzhambu.


Tamarind - small gooseberry size, soaked and extracted
Sambar powder - 1 tbsp
Ulundhu Appalam - 2 or 3
Jaggery - 1 tsp
Salt, hing, turmeric powder as per taste

For Seasoning

Gingelly oil - 2 tsp
Mustard seeds, fenugreek seeds, channa dal, curry leaves and red chilli - as per preference


  • Heat oil in pan, add mustard seeds and when the mustard seeds starts to splutter, add channa dal, fenugreek seeds, curry leaves, broken red chilli and fry till dal turns golden brown color. To this add broken ulundhu appalam and fry for a minute.
  • Then add the tamarind extract, sambar powder, hing and salt and allow the mixture to boil till the raw smell of sambar powder goes off completely.  Add jaggery and mix well.
  • If the kuzhambu is very dilute in consistency, we can mix 1 teaspoon of rice flour with water and add this to the kuzhambu to make it thicker. Appala kuzhambu is ready, enjoy with hot steaming rice and potato poriyal. 

  • Note - You can also use the readymade vathakuzhambu powder instead of sambar powder.
    Also, you can use either fried papads or the unfried ones. If using unfried ones, you have to add them while doing the seasoning and saute for couple of minutes. If using fried papads, just add them while adding the jaggery.

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