Simple easy to make Appalam Kuzhambu, with very minimal ingredients from kitchen staples. Appalam Vatha Kuzhambu recipe with detailed step-wise pictures.

Count this as another recipe perfect for lockdown – simple, easy to make Appalam Kuzhambu. Very minimal ingredients and almost no chopping – all you need are a few appalams, tamarind and sambar powder apart from other kitchen staples. Appalam – urad dal based sun dried crisp is usually served deep fried as a side dish for rice. But when you are low on vegetables, it comes quite handy in making a flavorful delicious curry for rice. Making this Kuzhambu has been on my mind since forever and once I had luck finding some appalam during the lockdown, I made this. The Appalam Vatha Kuzhambu surprised me with the delicious fragrance and amazing flavors – glad I finally got to make it.

Inspiration behind making this Appalam Kuzhambu – fresh homemade Sambar Powder and the fact that I was lazy to chop vegetables. I wanted to actually make a Vengaya Kuzhambu and fry the appalam for side, but then as spur of the moment decision I ended up adding broken appalam into the tempering I had for kuzhambu. And then I went along following the recipe of my regular Vatha Kuhambu. It is highly flavorful and delicious, sweet tangy and sour all at once.

I always use gingelly oil to all my Kuzhambu recipes and I made Appalam Kuzhambu the same way. It adds a very unique flavor when cooked with tamarind water and sambar powder. Traditionally, appalam vatha kulambu is made without onions or garlic. I did add shallots as I love the flavor but you can totally skip if they are not available. When the broken pieces of appalams are roasted in oil and then, cooked in the base of tamarind and sambar powder – they absorb all the flavors and are soft. The kuzhambu is also thick and goes perfectly well with hot rice. And one more bonus point – it tastes brilliant the next day, so I always make extra to enjoy with idli/dosa next morning or even with rice for lunch again.

How to make Appalam Kuzhambu | Appalam Vatha Kuzhambu

📖 Recipe

Detailed step-wise picture recipe of making Appalam Kuzhambu | Appalam Vatha Kuzhambu

In a thick bottomed pan heat gingelly oil. Add mustard seeds, urad dal, chana dal, roughly torn dried red chillies. Fry until the dals are golden and mustard starts popping.

Add asafoetida, fresh curry leaves and sliced shallots.

As the shallots are turning translucent, add broken appalam pieces.

Fry them for 2-3 mins until they are crisp. And then add sambar powder, turmeric powder. Fry for a minute until the raw smell is gone.

Now add ½ cup water to begin with and add tamarind paste. Mix well. Cook for 3-4 mins.

Add some more water as needed (½ to ¾ cup) and slowly bring the gravy to a boil. Add salt followed by jaggery powder. Mix well.

Slow cook kulambu for 7-8 mins on low flame until it is boiling and is thickened. Don't mix constantly as that could break the appalam. Add more water based on the consistency desired. Remove from heat.

Serve hot with rice and any fry. I served it with homemade raw banana chips.

Recipe Notes

Check out my Sambar Powder recipe.
Adjust spices as per preference. Use salt in kulambu cautiously as appalams are salted.
It is recommended to use plain urad dal papad (there are many brands available)

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

Appalam Kuzhambu | Appalam Vatha Kuzhambu

How to make Appalam Kuzhambu | Appalam Vatha Kuzhambu

📖 Recipe