If you are not in a mood to cook an elaborate meal, no veggies in the refrigerator and no time to buy it, but crave for some homemade food, then here is a simple gravy recipe for you all. This Appalam Kuzhambu Recipe is so simple and the whole cooking can be finished within 20 minutes. You can even skip onion, garlic and make it as a no onion, no garlic recipe. It tastes so heavenly with hot rice, we can have the dunked appalams itself as a side dish, but it pairs well with carrot – beans poriyal, beetroot thoran or potato curry (click the highlighted words, it takes you to the recipe). Also, I have shared this Appala Kulambu Recipe with step by step pics and a short YouTube video (with voice). If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
Check my other Kuzhambu Recipes like
- Paruppu Urundai Kuzhambu
- Kerala / Varuthuaracha Sambar
- Vathal Kuzhambu
- Curry Leaves / Karuvepillai Kuzhambu
If you are not in a mood to cook an elaborate meal, no veggies in the refrigerator and no time to buy it, but crave for some homemade food, then Appala Kulambu recipe is a simple gravy recipe for you all. This Appalam Kuzhambu Recipe is so simple and the whole cooking can be finished within 20 minutes.
- 7 to 8 Appala Poo / Papad / அப்பளப்பூ
- 5 to 6 Shallots / சின்ன வெங்காயம்
- 2 Flakes Garlic / பூண்டு
- 1 Tomato / தக்காளி
- 2 Pinch Turmeric Powder / மஞ்சத்தூள்
- 1/2 tsp Chilli Powder / மிளகாய்த்தூள்
- 2 tbsp Sambar Powder / சாம்பார் தூள் Link for sambar powder
- 1 Medium Goosebery size Tamarind / புளி
- 2 Cups Water / தண்ணீர்
- Salt / உப்பு As Required
- 1 tsp Rice Flour / அரிசி மாவு
- 2 tbsp Sesame Oil / நல்லெண்ணெய்
- 1 tsp Mustard Seeds / கடுகு
- 1/4 tsp Urad Dal / உளுந்தம் பருப்பு
- 1/4 tsp Jeera / சீரகம்
- 1/4 tsp Channa Dal / கடலை பருப்பு
- 1/4 tsp Methi Seeds / வெந்தயம்
- 2 Nos Red Chilli / வரமிளகாய்
- 1 Sprig Curry Leaves / கருவேப்பிலை
- Hing / பெருங்காயம்
- 1 Small Piece Sundried Seasoning Balls / கருவடகம் Optional
I used 7 to 8 appalam poo, you can use urad dal appalam / papad. If using appalam, take 3 and break it into medium sized pieces. Then measure and keep all the ingredients ready for tempering.
Then chop shallots, garlic and tomato. Soak tamarind in 2 cups of water for 20 minutes, then extract tamarind juice and discard the pulp. Also, mix rice flour with little water without any lumps.
Heat oil in a pan / kadai and temper with the ingredients listed in the table 'To Temper'. Then add shallots, garlic and saute till translucent.
Add tomato and saute till it turns mushy. Now add turmeric powder, chilli powder and sambar powder.
Now add the fried appalam poo / appalam and saute for 1/2 a minute. Then pour the tamarind juice and add little salt only (As appalam have added salt, once it becomes soggy the salt in it mixes with the kulambu).
Give a boil for 5 to 7 minutes and now add the rice flour mixed in water. Boil for another 2 minutes in low flame, till the raw smell of the rice flour leaves. This kulambu gets thickened very soon, so adjust with water before serving.
Serve this Appalam Kuzhambu Recipe with steamed rice and cabbage curry.
Tips for Appalam Kuzhambu Recipe
- Don't add more appalams / papad than mentioned, else it absorbs the whole kulambu and becomes like kootu.
- I used 7 appalam poo, if you are using appalam just 3 is enough. Just break it into medium size, don't crush it.
- You can even skip onion, garlic, tomato and directly start with tempering. It becomes a No Onion, No Garlic gravy too.
- If you skip the tomato, then increase the tamarind to medium lemon size.
- Use only sesame oil for a great taste, other oils won't work for this Appalam Kuzhambu Recipe.
- Adjust red chilli and chilli powder as per spice level preferred.
- Add a little salt only for this Appala Kulambu Recipe, as the appalam contains salt when it turns soggy the salt in it mixes with the kulambu and balances the taste.
- Addition of rice flour is optional, but it thickens the gravy soon. But don't add more than mentioned, else the kulambu turns like porridge.
- The added appalams absorbs the kulambu very soon, so adjust with water before serving.
- Addition of jaggery enhances the taste, so don't skip it.
- This kuzhambu stays good for 3 to 4 days under refrigeration.