Appalam Vatha Kuzhambu Recipe – Papad in Tamarind Gravy
Welcome to a delightful culinary adventure with the Appalam Vatha Kuzhambu, a South Indian delicacy that encapsulates the warmth of traditional flavors and the comfort of home-cooked meals. This vegetarian dish, featuring crispy urad dal papads simmered in a tangy tamarind gravy, pairs beautifully with steamed rice, making it an ideal choice for a wholesome lunch or dinner.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Servings: 3
Total Time: 25 minutes (Prep Time: 5 minutes, Cook Time: 20 minutes)
Ingredients
| Ingredient | Quantity |
|---|---|
| Gingelly oil | 1 tablespoon |
| Mustard seeds | 1/4 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Asafoetida (Hing) | A pinch |
| Dry Red Chillies | 3 |
| Pearl onions (Sambar Onions) | 1/2 cup, halved |
| Curry leaves | 1 sprig |
| Urad dal papad | 3, broken into quarters |
| Tamarind water | 1 cup |
| Sambar powder | 1 teaspoon |
| Jaggery | 1 tablespoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Water | 3 cups |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 kcal |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 200mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 3g |
Instructions
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Preparation: Start by gathering all your ingredients and prepare them for cooking. This ensures a smooth cooking process and that you wonβt miss anything.
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SautΓ©ing the Aromatics: In a preheated pan, pour the gingelly oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Then, introduce the methi seeds, dried red chilies, and curry leaves. SautΓ© until the spices release their aromatic essence and the seeds crackle, creating a fragrant base for your dish.
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Cooking the Onions: Add the halved pearl onions to the pan, stirring gently. SautΓ© the onions until they turn soft and lightly golden. This caramelization adds depth and sweetness to the gravy.
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Creating the Gravy: Once the onions are ready, carefully pour in the tamarind water, followed by the turmeric powder, sambar powder, jaggery, and the broken urad dal papad pieces. Stir everything together to combine the flavors.
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Simmering: Next, add the 3 cups of water, adjusting the quantity according to your preferred gravy consistency. Season with salt to taste. Allow the mixture to simmer over low heat, stirring occasionally, until the kuzhambu thickens. The urad dal papad will absorb the flavors and soften, contributing to the gravy’s texture.
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Final Adjustments: Taste the kuzhambu and adjust the salt and spices as needed. If the consistency is too thick, feel free to add a little more water to reach your desired thickness.
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Serving: The Appalam Vatha Kuzhambu is now ready to be served. For a delightful meal, serve it hot alongside freshly steamed rice, complemented by Bean Paruppu Usili and Elai Vadam. This combination brings a balance of flavors and textures, making for a satisfying and delicious experience.
Enjoy Your Meal!
Indulge in the rich and vibrant flavors of this South Indian classic, perfect for both special occasions and everyday meals. The interplay of tamarind’s tanginess with the crunch of papads creates a dish that’s not just nourishing but also deeply satisfying. Let this Appalam Vatha Kuzhambu be a part of your culinary repertoire, and enjoy the heartwarming experience it brings to your table.
