April 23, 2015

Pappad Tangy Spicy Gravy (Appalam Vatha Kuzhambu)

The iconic kuzhambu from the Tamil Brahmin cuisine is this Appallam Vathakuzhambu. It tickles your taste buds with the heavenly taste and  it is the unbeatable side dish for the curd rice too. Mix a ladle of this appallam vaththakuzhambu with hot steaming rice adding a teaspoon of desi ghee and feel the divine taste..
  • Pre time: 05 mins
  • Cooking time: 30 mins
  • Serves: 4

Ingredients for making Appallam Vatha Kuzhambu:

  • Pappads 3 or 4 (Cut them into small pieces)
  • Tamarind juice 600 ml from a Normal Lemon size tamarind
  • Sambhar powder  3 tea spoons
  • Jagerry powder 1 tb spoon
  • For seasoning: Mustard seeds, 2 red chillies, Fenu greek 1 tea spoon and few curry leaves
  • Gingelly oil 4 table spoons
  • Asafoetida  Powder  ½ tea spoon

Method for making Appallam Vatha Kuzhambu:

Heat the pan with the 3 tb spoons of gingelly oil.
Add mustard, fenugreek, red chillies and curry leaves one by one.
When the fenugreek becomes brown add the pappad pieces and wait till they get fried.
When they get fried add the 3 tea spoons of  sambhar powder to the oil 
and fry well. 
Then pour the tamrind juice into the pan. Add turmeric powder, salt, asafoetida and jagerry. 
Let them to boil well till the gravy thickens.
Once the Appallam vaththakuzhambu thickens, keep the flame to low and boil for 5 mins.
Now you can watch the oil separates and floats.
Switch off the stove.