Appala Kulambu – Iyengar Appalam Kuzhambu Recipe

Chitra

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Apr 21, 2020

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Last week when I was looking for kuzhambu without vegetables, I made this Iyengar style appala kulambu for the first time. I never thought a vatha kuzhambu adding fried appalam / papad tastes so good. Its so easy to prepare and also stays good for 3 to 4 days in refrigerator.

Day by day, its taste and flavor got improved when I reheated and consumed it. I am sure this kuzhambu recipe without vegetable, coconut, onion, garlic would be helpful during this lockdown period. Use sesame oil / gingely oil / nalla ennai and fry the papad in oil for best taste.

Ok friends, lets see how to make this no onion, no garlic, no vegetable, no coconut appala kulambu recipe with step by step pictures.

Appala Kulambu Recipe

Kheer / Payasam

Iyengar appala kuzhambu without any vegetables, onion, garlic and coconut.

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

To saute in oil ( 1 cup = 240ml)

Sesame Oil – 3 tbsp
Appalam / Plain Papad – 3 ( small)
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Methi seeds – 1/8 tsp
Cumin seeds – 1/4 tsp
Chana dal – 1 tsp
Curry leaves – Few
Red chilli – 1 ( pinched into 2)
Hing / Asafetida – a pinch
Tamarind – Big gooseberry size
Sambar powder – 1 tbsp ( add more based on taste)
Turmeric powder – 1/4 tsp
Jaggery – 1/2 tsp
Rice flour – 1 tsp
Water & Salt – as required

HOW TO MAKE APPALA KULAMBU

Heat sesame oil in a kadai. Tear the papad into small pieces. Fry the papad in oil.
Lower the flame and splutter mustard seeds, urad dal, chana dal, methi seeds, cumin seeds and red chilli.
Once the dal turns golden, lower the flame completely. Add turmeric powder, sambar powder, salt, hing and pinched curry leaves.
Saute quickly and add 1 cup of tamarind extract immediately.
Add jaggery and boil the kulambu till raw smell leaves.
Mix rice flour in little water without lumps.
Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.
Switch off the flame. Serve with plain rice and enjoy !

HOW TO MAKE APPALA KULAMBU – STEP BY STEP PICTURES

Soak tamarind in 1 cup warm water for 15 minutes and take the extract. Take the papad and tear it into small pieces. Heat sesame oil in a kadai and fry the papad pieces.
Lower the flame and add the mustard seeds, urad dal, chana dal, methi seeds, pinched red chilli, hing and curry leaves.
Saute till dal turns golden brown. Lower the flame completely. Add sambar powder, turmeric powder. Mix quickly without burning.
Add 1 cup of tamarind extract. Mix well, add required salt, jaggery. Boil till raw smell of tamarind goes off. If needed, add 1/2 cup more water. Check for taste and add more sambar powder if necessary.
Mix 1 tsp of rice flour in 1/4 cup water without lumps. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.
Switch off the flame. Transfer to a bowl, serve with plain rice with any kootu as side dish.