Go Back
APPALAM VATHA KUZHAMBU / PAPAD IN TAMRIND GRAVY

APPALAM VATHA KUZHAMBU / PAPAD IN TAMRIND GRAVY

Preethi Bala
A lip smacking vatha kuzhambu especially when you are bored of regular curries or run out of vegetables at home .
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Indian
Servings 3

Equipment

  • 1 Wok / Kadai
  • 1 Spatula

Ingredients
  

  • 1 Tsp Dhania Powder / Coriander Powder
  • 1 Tsp Toor Dal
  • 1 Tsp Channa Dal
  • 2 Nos Dry red Chillies
  • 1/2 Tsp Mustard
  • 1/4 Tsp Turmeric / Haldi
  • 1/4 Tsp Asafoetida / Hing
  • 10 Nos Fresh Curry Leaves
  • 3 Nos Microwaved or fried Appalam / Papad
  • 1 Cup Tamrind Juice
  • 1 Tbsp Sambar Powder
  • 1 Tsp Red Chilli Powder
  • 2 Tbsp Gingelly Oil / any cooking oil
  • Salt to taste
  • 1 Tsp Jaggery Powder

Instructions
 

  • Soak tamrind for about 10 minutes to squeeze the pulp.
  • Heat oil in a wok. Add mustard seeds . Once it splutters add channadal , toor dal ,dry red chillies,turmeric, curry leaves and asafoetida ands saute.
  • Next add sambar powder, red chilli powder, dhania powderand saute on low flame until you get the aroma. Ensure not to burn the spices.
  • Add the squeezed tamrind pulp , jaggery powder and 1/2 cup of water , salt to taste. Mix well and allow it to boil .
  • Once the mixture is reduced to 3/4th quantity . Turn off the heat.
  • Add microwaved or fried papads just before serving .
  • Enjoy.................

Notes

  1. Microwave or deep fry the papad . Do not roast it directly on flame as it will turn black and the taste goes for a toss.
  2. Always add papad just before serving the gravy.
  3. Best served with Rice and Ghee.
  4. Add salt at a later stage as saltiness increases when the Tamrind extract reduces on boiling.
Keyword APPALAM VATHA KUZHAMBU, CURRIES, GRAVIES, JAIN SPECIAL, NO ONION NO GARLIC RECIPE, PAPAD IN TAMRIND GRAVY, VEGETARIAN