South Indian Papad Curry Recipe – Appalam Vathal Kuzhambu
This delightful South Indian Papad Curry, known as Appalam Vathal Kuzhambu, is a perfect blend of flavors that brings the essence of Tamil Nadu cuisine to your dining table. This vegetarian dish features crispy papads in a tangy tamarind sauce, making it an excellent accompaniment for rice. Enjoy this easy-to-follow recipe and savor the unique taste of South Indian cooking!
Ingredients
| Ingredient | Quantity |
|---|---|
| Papad (Urad Dal) | 4 pieces |
| Tamarind | As big as a lemon |
| Sambar Powder | 1 tablespoon |
| Turmeric Powder | 1/4 teaspoon |
| Jaggery (Powdered) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Gram Lentils (Chana Dal) | 1/2 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chili | 1 piece |
| Curry Leaves | 1 sprig |
| Sesame Oil | 3 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5 g |
| Carbohydrates | 20 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
Cuisine
| Cuisine | Course | Diet |
|---|---|---|
| Tamil Nadu | Dinner | Vegetarian |
Instructions
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Soak the Tamarind: Begin by soaking the tamarind in 2 cups of hot water. Allow it to sit for a while until it softens, then strain it to extract the tamarind water and set aside.
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Prepare the Tempering: In a medium-sized pan, heat 2 teaspoons of sesame oil over medium heat. Add the mustard seeds and gram lentils to the oil. Wait for the mustard seeds to crackle and the lentils to turn golden brown.
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Add Spices: Once the seeds are crackling, add the asafoetida, dry red chili, and curry leaves to the pan. Sauté the mixture for about 30 to 40 seconds, allowing the spices to infuse the oil.
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Fry the Papads: Next, add the chopped papads to the pan. Stir them gently, allowing them to fry and become slightly crispy in the oil.
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Combine Ingredients: Pour in the prepared tamarind water along with the turmeric powder, powdered jaggery, and salt. Stir well and let the mixture cook until it thickens and the raw smell of tamarind disappears.
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Final Touches: Finally, drizzle in an additional teaspoon of sesame oil and let the curry come to a gentle boil. Once boiling, turn off the heat.
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Serve: Your South Indian Papad Curry is now ready to be served! Pair it with steaming hot rice and chow chow kootu for a wholesome and satisfying dinner.
Tips for Best Results
- Adjust the jaggery according to your taste preference to balance the tanginess of the tamarind.
- Ensure the oil is hot enough before adding the papads to achieve the per
