IYENGAR STYLE APPALA POO KUZHAMBU |
STARTUP COOKING
Appalam kuzhambu or Appala Poo kuzhambu made just using broken appalam and with the simple ingredients from the south Indian kitchen. No vegetables are required to make this kuzhambu instead appalam is added. If there are no vegetables in the stock and if we are in no mood to prepare an elaborate meal, we can make this simple curry which is not only easy and tasty but also gives the satisfaction of the home made food. For this recipe, no need to add onion, tomato or garlic and hence it make it as no onion no garlic recipe. This appalam kuzhambu recipe is so simple and the whole cooking can be finished in 20-30 minutes. This kuzhambu tastes so heavenly with hot steamed rice and pairs well with with carrot beans poriyal and potato puttu. Follow my step by step photo recipe to prepare Iyengar style appala poo kuzhambu. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR APPALA POO KUZHAMBU
Coarse : Main
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 5 min
Cook Time : 25 min
Total Time : 30 min
SPINACH RECIPES
- spinach soup
- spinach pakoda
- spinach paratha
- palak paneer
- spinach biryani
- potato spinach gravy
- potato spinach paratha
- Spinach masiyal
- Spinach corn rice
- Spinach poriyal
- Hara Bhara Kabab
- Lasooni palak khichdi
INGREDIENTS
- oil – to fry
- 5 appalam / papad
- 2 tbsp sesame oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/8 tsp fenugreek seeds
- 1/4 tsp cumin seeds
- 1 tsp bengal gram dal
- 1 spring curry leaves
- 1 red chilli
- 1/8 tsp hing
- big gooseberry size – tamarind
- 1/4 tsp turmeric powder
- 2 tbsp sambar powder
- salt – to taste
- 1 tsp jaggery
- 1 tsp rice flour
- water – as required
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PROCEDURE
- first, tear the appalam into small pieces and fry the appalam in hot oil until crisp and set aside
- heat oil in the pan and temper with mustard seeds, urad dal, bengal gram dal, cumin seeds and fenugreek seeds
- next, add hing, red chilli and curry leaves, saute for few seconds
- now add 1 cup of tamarind extract, turmeric powder, sambar powder, fried appalam and salt
- add extra 1/2 cup of water and mix well
- cover with lid and cook on low medium flame for 10-15 minutes or until the raw of spices goes
- in the meanwhile, mix rice flour with a tbsp of water without lumps and keep it ready
- once the oil starts to float on top of the curry, add jaggery and rice flour water to the kuzhambu
- cover with lid and cook again till it becomes thick
- then switch off the flame and serve with hot steamed rice
- Enjoy!
NOTES
- adjust spice level according to your taste
- adding rice flour just to thicken the kuzhambu
- use any kind of appalam without pepper
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APPALAM KUZHAMBU WITH STEP BY
STEP PHOTO RECIPE
break appalam in to pieces
fry the appalam in hot oil
fry all the appalam and keep aside
heat oil in a pan and temper with mustard seeds, urad dal, bengal gram dal, cumin seeds and fenugreek seeds
once the dal changes color, add hing, red chilli and curry leaves
saute for few seconds
add fried appalam
add tamarind extract, turmeric powder, sambar powder and salt
add water and mix well
cover with lid and cook on low medium flame for 10 – 15 minutes
the oil will starts to float on top of the curry
now add jaggery
add rice water slurry for thickness
mix well
cover and cook for another 5 minutes in low medium flame or until it thickened
appala kuzhambu is ready to serve
serve with hot steamed rice
APPALAM POO KUZHAMBU