Appalam Kuzhambu

Appalam Kuzhambu is easy and quick to prepare and when we do not have vegetables in home, we can easily make this kuzhambu and this is very tasty and has good aroma too. A slight variation to our normal vathakuzhambu and we will surely enjoy this taste and flavour of appalam in the kuzhambu.

Appalam Kuzhambu
Appalam Kuzhambu

Preparation time10 mins
Cooking Time20 mins

Tamarind1 small lemon size
Sambar Powder1 tablespoon
Ulundhu Appalam3

For Seasoning:
Gingelly Oil2 teaspoon
Mustard Seeds1 teaspoon
Fenugeek Seeds(Vendhayam)¼ teaspoon
Channa Dal(Kadalai Paruppu)1 teaspoon
Red Chilli1
HingA pinch
SaltTo Taste

  1. Soak the tamarind in water and extract the juice and keep it aside

  2. Heat the oil in pan, add mustard seeds and when the mustard seeds starts to sputter, add channa dal, fenugreek seeds, broken red chilli and hing and fry till dal turns golden brown color. To this add broken ulundhu appalam and fry for a minute

  3. Add the sambar powder and fry for 20 seconds. Then add the tamarind extract and salt and allow the mixture to boil till the raw smell of sambar powder goes off completely

  4. 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.

  5. The mouth-watering appalam kuzhambu is ready to serve with hot rice and a spoon of gingelly oil.
  6. Appalam Kuzhambu
    Appalam Kuzhambu

Post a Comment

anuradha srinivasan

Ennoda paati( amma voda amma) pannuva... indha appalam kozhambu... paatikku 97 vayasardhu.... naan try pannitu ungalukku ezhudharen... paati kai maname thani dhan,,,,,,

Yes, paati and amma kai maname thani dhan...

hi should we fry the appalam or directly add the applam

Thanks for creating this wonderful post :)

Mami , should the aapalam be fried or should it be added raw

Hi Jyothi, when we add the raw appalam and fry them for a minute, they will get fried in the oil. U can also use fried appalam but you have to use it at the end before removing the kuzhambu from flame.



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