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 flavor too. A slight variation to our normal vathakuzhambu and we will surely enjoy this taste and flavour of appalam in the kuzhambu.
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Recipe card to make Appalam Kuzhambu
Appalam Kuzhambu | Appalam Vatha Kuzhambu | Pappad Kuzhambu
Equipments Needed
- Heavy Botto
Servings: 4 people
Calories: 50kcal
Appalam Kuzhambu is a simple vatha kuzhambu made just using Appalam and the common masala ingredients available in any south indian kitchen. No vegetables are required to make this kuzhmabu instead Appalam (Pappad) is added. If there are no vegetables in the stock and if we are in no mood to prepare an eloborate meal, we can make this kuzhmabu which is not only easy, tasty but also gives the satisfaction of the home made food. This kuzhambu will go well with Javvarasi Vadam and Beans Paruppu Usuli
Print Recipe
Ingredients
- 3 nos Urad dal Pappad (Ulundhu Appalam)
- 1 tablespoon Sambar Powder
- 1 small lemon size Tamarind or 2 tablespoon Tamarind Paste
For Tempering
- 2 teaspoon Gingelly
- 1 teaspoon Mustard seeds
- ¼ teaspoon Fenugreek seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 nos Red Chili
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 - 1½ teaspoon Salt (adjust to your taste)
- few Curry leaves
Instructions
Preparation
- Soak the tamarind in ½ cup (125 ml) water for about 5 minutes and extract the juice and keep it aside. Adding warm water will help to extract the juice quicker. If you are using the Tamarind paste then you can skip this step.
- Break the Urad Dal Pappad (Ulundhu Appalam) roughly into 3-4 pieces and keep it ready
Making of Kuzhambu
- 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. Also add Curry leaves and fry with these ½ngredients
- To this, ddd broken ulundhu appalam (pappad) to the oil and fry for a minute
- Add the sambar powder and fry the powder in oil till its brown
- Then add the tamarind extract and salt and allow the mixture to boil till the raw smell of sambar powder goes off completely. Add Water to adjust the consistency and quanity if required.
- 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.
- The mouth-watering appalam kuzhambu is ready to serve with hot rice and a spoon of gingelly oil. This kuzhambu will go well with Javvarasi Vadam and Beans Paruppu Usuli
Notes
- To enhance the taste / flavor, you can also add chopped onion (preferably shallots) to this kuzhambu
- You can add ½ teaspoon of Jaggery additionally at the end. This will bring the light sweet taste to the kuzhambu
Nutritional Info
Nutrition Facts
Appalam Kuzhambu | Appalam Vatha Kuzhambu | Pappad Kuzhambu
Amount Per Serving (0.5 cup)
Calories 50
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 4g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Appalam Kuzhambu with step by step pictures :
- Soak the tamarind in water and extract the juice and keep it aside
- 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
- 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
- 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.
- The mouth-watering appalam kuzhambu is ready to serve with hot rice and a spoon of gingelly oil.
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| Appalam Kuzhambu |
