Appalam Vatha Kulambu / Appla Vatha Kulambu

Appalam Vatha Kuzhambu / Appalam Vathakulambu

Recipe Details

Allow an additional 30 minutes for soaking the tamarind.

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Ingredients

• Appalam / Papad – 3
• Sesame oil – 3 tbsp
• Mustard seeds – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Urad dal – 1 tsp
• Toor dal – 1 tbsp
• Curry leaves – 2 sprigs
• Dried red chilies – 4
• Tamarind – 1 lemon-sized ball
• Water – 2 cups, for preparing the tamarind extract
• Turmeric powder – 1/4 tsp
• Red chili powder – 3 tsp
• Asafoetida / Hing – 1/2 tsp
• Salt – to taste

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Preparation

1. Soak the tamarind in 2 cups warm water for about 30 minutes.
2. Squeeze well and strain to prepare approximately 2 cups of tamarind extract.
3. Break the appalam into medium-sized pieces and keep aside.

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Cooking Instructions

1. Heat the sesame oil in a heavy-bottomed pan over medium heat.
2. Add the mustard seeds, urad dal, and toor dal.
3. When the mustard seeds begin to splutter, add the fenugreek seeds, dried red chilies, and curry leaves.
4. Fry briefly for about 15 seconds, taking care not to burn the fenugreek seeds.
5. Add the broken appalam pieces and fry for about 1 minute.
6. Pour in the prepared tamarind extract.
7. Add the turmeric powder, red chili powder, asafoetida, and salt.
8. Mix well and bring the kuzhambu to a boil.
9. Reduce the heat and simmer until the raw tamarind flavor mellows and the gravy becomes thick and concentrated.
10. Continue simmering until a little sesame oil begins to separate around the edges.
11. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Sesame Oil: Sesame oil is especially well suited to tamarind-based kuzhambu and gives this dish its characteristic Tamil-style flavor.

Appalam: Fry the appalam briefly before adding the tamarind extract so the pieces develop flavor without becoming overly soft too early.

Vathal Variation: Instead of appalam, sun-dried vegetables such as dried broad beans or dried okra can be used according to availability and preference.

Fenugreek: Avoid browning the fenugreek seeds too much, as burnt fenugreek can make the gravy bitter.

Gravy Consistency: Vatha Kuzhambu is usually served fairly thick and concentrated. Simmer a little longer if you prefer a stronger, thicker gravy.

Spice Level: The original recipe uses 4 dried red chilies plus 3 teaspoons red chili powder, so it can be quite spicy. Adjust according to your preference.

Serving Suggestion

Serve Appalam Vatha Kuzhambu with hot steamed white rice or curd rice. A simple vegetable poriyal makes a good accompaniment.