• Authentic Appala kuzhambu | Pappad curry.


    Appala kuzhambu | Pappad curry.




    Appala kuzhambu is another kind of tamarind curry very authentic to tamil nadu recipes, even though many homes prepare this curry in their own way they all taste yummy.

    Just a note of info:

    1. When preparing this recipe, be careful, actually stringent in adding salt, as appalam is high in salt.
    2. You can deep fry or roast the appalam in microwave, they taste the same.
    3. Most of the recipes, do not add tomatoes, but this recipe adds equal tomatoes and tamarind. If you are skipping tomatoes just adjust the tamarind accordingly.
    4. If deep frying the appalam in oil, reduce the sessame oil by half i.e., 2 Tbsp.
    5. Remaining spice mix can be used for any other south Indian curries like samabar or tamarind curry or rasam.






    Ingredients.


    Urad dal appalam - 4
    Tamarind extract - half cup
    Tomatoes - 1 large or 2 medium.
    Sambar powder 1 tsp
    Sessame oil - 1/4 cup.
    Garlic pods - 3.
    Curry leaves 1 sprig.
    green chilli - 2.
    Vegetable or canola oil for roasting appalam or you can roast in microwave.
    Asafoetida a large pinch.
    Cumin seeds 1/2 tsp for tempering.

    Spice mix

    Black pepper corns-  1 Tbsp
    Cumin - 1/2 tsp.
    Fenugreek seeds - 1/2 tsp.
    coriander seeds 1 tsp.
    Red chillies - 2 or 3
    Sessame seeds - 1/4 tsp.
    Urad dal - 1/2 tsp.
    Chana dal - 1/2 tsp.
    Raw rice - 1/8 tsp.


    Dry roast all the above ingredients and powder them coarse lay.



    Recipe.

    1. Get the appalam/ Pappad ready by deep frying or roasting in microwave.
    2. Heat sesame oil in a heavy bottom pan.
    3. Add cumin seeds, curry leaves, green chillies and add tomatoes and a pinch of salt to soften the tomatoes.
    4. Once the tomatoes are well cooked add a tsp of sambar powder and sauté 20 sec and then add the tamarind extract.
    5. Let the curry boil for 4-5 min.then add a Tbsp of the powdered spice mix and let the curry cook for another 2 more mine.
    6. Crackle the roasted appalam and add them to the curry and add a Tbsp spice mix.
    7. Serve hot with rice.




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    About

    I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.

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