Appala Kuzhambu is traditional Brahmin style kuzhambu in which we use appalam or ured dhal pappad. No need to fry this appalam. We can add as it is in the kuzhambu. It is a very tasty kuzhambu which goes well with hot rice. My mother used to make this kuzhambu very often.
|Appalam / Ured dhal pappads||–||3 or 4|
|Tamarind||–||Small lemon sized|
|Small onion||–||¼ cup|
|Sambar Powder||–||2 tsps.|
|Gingilly oil||–||2 tbsps.|
|Turmeric powder||–||¼ tsp.|
|Mustard seeds||–||1 tsp.|
|Ured dhal||–||½ tsp.|
|Channa dhal or Gram dhal||–||½ tsp.|
|Fenugreek seeds||–||¼ tsp.|
|Curry leaves||–||a handful|
|Salt||–||As needed or 1 tsp.|
- Soak tamarind in enough warm water.
- Add oil in a pan and when it heats add mustard seeds.
- When the mustard seeds splutters, add ured and channa dhals and fry for a minute till it becomes golden brown.
- Now add fenugreek seeds and immediately add finely chopped onions.
- Fry till the onions change its colour.
- Now add finely chopped tomatoes and fry till it turns mushy.
- Take the appalam and tear it into four pieces with hands.
- Now add this appalam pieces and fry for 1 minute.
- Now add the tamarind water by squeezing out the tamarind. The total water should be one and a half cup.
- Add salt, Sambar powder, asafoetida and turmeric powder and bring to boil.
- When it starts to boil keep it in simmer and cook till the kuzhambu becomes thick.
- Now switch off the flame and add curry leaves and mix well.
- Appala Kuzhambu is ready to serve.
After adding fenugreek seeds, do not fry for long. Otherwise the kuzhambu will turn bitter.