South Indian Papad Curry (Appalam Vathal Kuzhambu)
A delicious and comforting dish from the heart of Tamil Nadu, South Indian Papad Curry, or Appalam Vathal Kuzhambu, is a flavorful, easy-to-make curry that pairs perfectly with rice. This dish is made with urad dal papad (crispy lentil wafers), tamarind, and a blend of aromatic spices like sambar powder and turmeric powder. It’s a quick and satisfying recipe, especially on days when you donโt have vegetables at hand, yet still crave something hearty.
Traditionally served with Chow Chow Kutu (a simple mixed vegetable curry) and steamed rice, this curry brings a unique taste that embodies the essence of South Indian cuisine. It is the perfect meal for a busy weeknight or a flavorful side dish for a larger spread.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Urad Dal Papad (Appalam) | 4 pieces |
| Tamarind (chopped) | Lemon-sized ball |
| Sambar Powder | 1 tbsp |
| Turmeric Powder | 1/4 tsp |
| Horse Gram | 1 tsp |
| Mustard Seeds | 1/2 tsp |
| Chana Dal (Gram Dal) | 1 tsp |
| Asafoetida (Hing) | A pinch |
| Dried Red Chilli | 1 piece |
| Curry Leaves | 1 sprig |
| Sesame Oil | 3 tsp |
| Salt | To taste |
Allergen Information
This dish contains sesame oil and urad dal papad, both of which are generally safe but may need to be avoided by individuals with specific allergies:
- Sesame Oil: Contains sesame seeds, so it is not suitable for people with sesame allergies.
- Urad Dal Papad: Made from urad dal (black gram), which might not be suitable for those with legume allergies.
If you have any other dietary concerns, such as gluten intolerance, make sure to check the labels of the urad dal papad or make a homemade version.
Dietary Preferences
- Vegan-friendly: This recipe is naturally vegan.
- Gluten-free: The ingredients used in this recipe do not contain wheat, but ensure the urad dal papad is certified gluten-free if needed.
- Nut-free: There are no nuts used in this recipe, making it safe for those with nut allergies.
- Dairy-free: There is no dairy in the ingredients list, making it suitable for a dairy-free diet.
Instructions
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Prepare the Tamarind Water: Begin by soaking the tamarind in 2 cups of hot water. Set it aside to allow it to soften and release its flavor.
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Fry the Papad: Heat 2 teaspoons of sesame oil in a pan over medium heat. Once the oil is hot, break the urad dal papad into small pieces and add them to the pan. Fry them for a few minutes, allowing the papad to become slightly crisp in the oil. Stir occasionally to ensure even frying.
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Prepare the Seasoning: In the same pan, add the mustard seeds and chana dal. Wait for the mustard seeds to crackle, indicating that they are well toasted. Next, add a pinch of asafoetida (hing), dried red chilli, and curry leaves. Let the mixture cook for 30-40 seconds until the spices release their fragrance.
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Combine Tamarind Water and Spices: Once the seasoning is ready, pour in the tamarind water along with turmeric powder and horse gram. Stir everything together, and let the curry simmer on medium heat. Cook the curry until the raw smell of tamarind disappears, which should take around 5-7 minutes.
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Final Touches: Add salt to taste and 1 teaspoon of sesame oil to enhance the flavor. Allow the curry to come to a boil, and then turn off the heat.
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Serve: Your South Indian Papad Curry is now ready to be served! This curry pairs wonderfully with steamed rice and Chow Chow Kutu (a mild vegetable curry). Enjoy the comforting and flavorful meal!
Nutritional Information (Approximate per serving)
- Calories: 160-180 kcal
- Carbohydrates: 10g
- Protein: 4g
- Fat: 14g
- Fiber: 3g
- Sodium: 200-250mg (depending on salt added)
(Note: Nutritional values may vary depending on portion sizes and specific ingredients used.)
Tips and Advice
- Adjust Spice Levels: If you prefer a spicier curry, you can add more dried red chillies or a pinch of chili powder to the seasoning step.
- Make it Crispier: For extra crunch, you can fry the papad until itโs very crisp before adding it to the curry.
- Storage: This curry can be stored in the refrigerator for up to 2-3 days. Simply reheat before serving.
- Variation: If you donโt have horse gram, you can substitute it with moong dal or masoor dal for a different flavor profile.
Conclusion
South Indian Papad Curry is a quick, flavorful, and comforting dish that celebrates the essence of Tamil Nadu cuisine. With its delightful mix of spices and the satisfying crunch of urad dal papad, itโs the perfect dish for a busy weeknight or any time you need something comforting yet simple. Serve it with rice and Chow Chow Kutu, and you’ll have a satisfying meal that’s sure to bring warmth and satisfaction to your table. This is the kind of recipe that not only saves time but also adds a deep, savory flavor to your meal thatโs sure to be loved by everyone.
