Appalam Kuzhambu | Appalam Vatha Kuzhambu

Ingredients

• 4 Appalam/Plain Urad Dal Papad (Broken into 4)
• 8-10 Shallots (Sliced)
• 2 tbsp Gingelly Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 1-2 Dried Red Chillies
• 1/4 tsp Asafoetida
• 1.5 tbsp Sambar Powder
• 1/2 tsp Turmeric Powder
• 2 tbsp Thick Tamarind Paste/Extract
• 1 tsp Powdered Jaggery
• Few Fresh Curry Leaves
• Salt as needed
• Water as needed

Instructions

1. 1

   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.

2. 2

   Add asafoetida, fresh curry leaves and sliced shallots.

3. 3

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

4. 4

   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.

5. 5

   Now add 1/2 cup water to begin with and add tamarind paste. Mix well. Cook for 3-4 mins.

6. 6

   Add some more water as needed (1/2 to 3/4 cup) and slowly bring the gravy to a boil. Add salt followed by jaggery powder. Mix well.

7. 7

   Slow cook kulambu for 7-8 mins on low flame until it is boiling and is thickened. Add more water based on the consistency desired. Remove from heat.

8. 8

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