Appalam Vatha kuzhambu- South Indian tamarind-based, no onion no garlic gravy with papads. Recipe with full video and step-by-step pictures.
Vathakuzhambu is a very popular South Indian gravy, especially in Tamil Brahmin cuisine. Traditionally dried sundakkai or manthakali vathal for making vatha kuzhambu. We also use veggies like Drumstick, brinjal, small onions, okra, and capsicum for making vatha kuzhambu. This one is made using urad dal appalam. I have fond memories of having appalam vatha kuzhambu in my paati’s home.
She used to make this traditionally in Kalchatti (soapstone vessel) and it enhances the taste to a different level. We use urad dal papad, the traditional South Indian papad, and not the pepper papad which is used in North Indian cuisine.
This pairs well with plain rice and any kootu or potato fry. When you are running out of veggies and do not have any stock of vathals at home, you can use appalam and make this vathakuzhambu.
Also check out, the most popular Chinna vengaya vathakuzhambu recipe, Milagu kuzhambu and Kalyana vatha kuzhambu, and appalam sambar.
Appalam Vatha kuzhambu
Ingredients
- A small lemon-sized tamarind
- 2 cups of water
- 2 tbsp sesame oil
- ½ tsp mustard seeds
- ½ tsp venthayam methi seeds
- 1 tsp toor dal
- 3 small urad dal appalam
- 4 tsp sambar powder
- Salt as needed
- Curry leaves few
- 1 tsp jaggery
- A pinch of asafoetida
Instructions
- Soak tamarind in ½ cup of hot water for 10 minutes.
- Extract juice by adding 1.5 cups of water.
- Cut the papad into bite-size pieces using kitchen scissors.
- In a pan add 1 tbsp of sesame oil, and once it is hot, add the mustard seeds, toor dal, venthayam and toor dal.
- Once the mustard seeds splutter and the dal turns golden brown, add the cut appalams | papad.
- Always use the South Indian urad dal papad for making this appalam vatha kuzhambu.
- Saute in a medium flame till all parts of the appalam get fried well.
- Now add the tamarind water to this.
- Add sambar powder, turmeric powder, salt, jaggery, and asafoetida.
- As the appalam has salt in it, add a little lesser than normal.
- Mix well and let this boil for around 12 minutes on a medium flame.
- Once the consistency of the kuzhambu is reached switch off the flame.
- Add 1 tbsp of sesame oil on the top.
- This enhances the taste of the kuzhambu, so do not skip this.
- Appalam vatha kuzhambu is ready to serve.
- If you have time, allow the kuzhambu to rest for 2-3 hours before serving.
Video
Notes
1. Appalam vatha kuzhambu pairs well with plain hot rice and curd rice too. 2. Take little care while adding salt, as there is enough salt in the appalam. 3. Appalam vatha kuzhambu stays good in the refrigerator for 3 days.
- Soak tamarind in ½ cup of hot water for 10 minutes.
- Extract juice by adding 1.5 cups of water.
- Cut the papad into bite-size pieces using kitchen scissors.
- In a pan add 1 tbsp of sesame oil, and once it is hot, add the mustard seeds, toor dal, venthayam, and toor dal.
- Once the mustard seeds splutter and the dal turns golden brown, add the cut appalams | papad.
- Always use the South Indian urad dal papad for making this appalam vatha kuzhambu.
- Saute in a medium flame till the all parts of the appalam gets fried well.
- Now add the tamarind water to this.
- Add the sambar powder, turmeric powder, salt, jaggery, and asafoetida.
- As the appalam has salt in it, add a little lesser than normal.
- Mix well and let this boil for around 12 minutes on a medium flame.
- Once the consistency of the kuzhambu is reached switch off the flame.
- Add 1 tbsp of sesame oil on the top.
- This enhances the taste of the kuzhambu, so do not skip this.
- Appalam vatha kuzhambu is ready to serve.
- If you have time, allow the kuzhambu to rest for 2-3 hours before serving.
Notes:
- Appalam vatha kuzhambu pairs well with plain hot rice and curd rice too.
- Take little care while adding salt, as there is enough salt in the appalam.
- Appalam vatha kuzhambu stays good in the refrigerator for 3 days.
Never tasted this vatha kuzhambu,will try once,mousse looks very tempting,I bought a bunch of mangoes from lil india,will sure try for vj!
thanks for the quick comment raji, The mango mousse tasted really yum, go for it.
The curry looks tempting and so does the mango mousse…
Belated Anniversary wishes dear 🙂
I make pappad sabji diff way..never tried with tamarind…looks gud..Love the mousse..looks delish
pappads in gravy, now thats something very interesting…seems like a must try one…and mango mousse is just so yum,would love to try both these yummy dishes…and hope you had a great memorable anniversary..
Sounds interesting recipe..looks tempting..must try this and mango mousse looks so yum.
very interesting in using papads in a gravy..
Never heard of this curry. It sure does look nice.
Happy Anniv. Looks yum!
thanks for ur wishes friends.
HI
first time in your blog.i liked your all recipes.gonna follow you
Yummy vatha kuzhambu with papads, looks very tempting..
My heart anniversary wishes dear, mango mousse looks awesome and yum!
Looks extremely delicious 🙂 Happy wedding anniversary !! A bit late but thats OK.
வாழ்த்துக்கள் …!
உணவும் செய்முறை விளக்கமும் அருமை ..!
I had tried this vathakulambu very long back. bookmarked ur recipe..will try out soon. Mango mousse looks very nice..bookmarked tat too 🙂
Love appala kuzhambu' my mother keeps making them for my lil brother…so tastee. Urs looks awesome:)
Happy Anniversary dear, this gravy is new to me but looks so delicious and love that mousse too…
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Wow Jeya papad curry looks delicious..I had this curry about 20 yrs ago..forgot about it totally but never added tamarind..and yes I made your version of capsicum rice..came out so well..big hit in my family..mango mousse looks yummy too…
first belated wishes for your marraige aniversry akka!…;)
appalam yepudi porikkanumnu photo pootta jeyashri akkavukku oru j poodungappa..;P nie photos and antha last photola irukkara maathiri oru platela pootu yaaravathu cook panni thanthaa yevloo suuuperaa irukkum??..;)
அக்கோவ், என்னை மாதிரி ஆங்கிலம் தெரியாத மக்களுக்காக தமிழில் பதிவிட்டால் என்ன???
//அக்கோவ், என்னை மாதிரி ஆங்கிலம் தெரியாத மக்களுக்காக தமிழில் பதிவிட்டால் என்ன???// hello Lk, yenga akkavai yenna Thakkudu maathiri local aalunu nenacheelaa? she have international readers.
Akka, neenga englishlaiyee continue pannungo akka! Thakkudu support is always with u only.
LK
unnga allavukku ennaku tamil nalla varadhae.
Belated Happy Wedding Anniversary!!!!
Appalam vatha kuzhambu is very nice. Me gonna try this next time.
sounds interesting and new to me!!!
Thx. for sharing dear 🙂
Hot rice, a tsp of ghee and vatha kuzhambu…thats divine..!
very tempting click.
And I hope you would love to participate in the ongoing event
" I Love My Dad " in my space. Do check out.
Vatha kulambu with appalam .I have never tried this .Sure to try this
gravy sounds tempting. this is new to me, I'll sure try this one!!!
Wow I love Papad curries and also have one variation of this which I have posted in my blog too. love your version with tamarind paste. must have been very tangy and real yum.
hey yaar thats a gr8 thought of papad and tamarind gravy…to good and yummy looking….:)
And the mouse is also too good yaar…
jump back to say thanks to you. You have a nice space here and i like it.
I am following you, so that I can have in touch with your blog.
Awesome curry..bookmarking it!!!
wow!! I am drooling here. Really yummy recipe. never tried adding papad in vatha kozhambhu. Must be delicious.
vatha kuzhambu is looks delicious.sure will try this traditional recipe..really best curry for rice..yummm
Happy Wedding Anniversary jayasri..Hope u had a wonderful time.the mango mousse super one nice treat for ur family on this special day..
Thanks for your wishes my friends!!!
(akka vanthaalum ithaithaan sollapooranga,jeyashri akka konjam busy athaan thakkudu yellarukkum thanks solliyaachu)…:)
Tried this recipe as the picture looked tempting.Turned out realy tasty.Thanks for the recipe.
Belated anniversary wishes Jayashri, vathakulambu is making me drool. yumm. mango mousse looks yummy too.
Nostalgia… my mom ,makes it very well. Love the texture.