Monday, March 7, 2011

Appalam Puli Kuzhambhu

Prep Time: 15 min
Cooking Time: 30 min

Serves: 2 to 3

  1. Appalam / Kerala pappadam (roughly torn in to medium sized pieces) - 4
  2. Dilute tamarind extract (neither thick nor too thin) - 1 cup
  3. Thick jaggery extract - 1 to 2 tbsp
  4. Turmeric powder - 1/4 tsp
  5. Sambhar powder - 4 tsp
  6. Water - 2.5 cups
  7. Salt - to taste
For seasoning
  1. Sesame oil - 3 tbsp
  2. Mustard seeds - 1 tsp
  3. Curry leaves - few
  1. Heat oil in a pan/kadai on medium flame for about 2 min.
  2. Add mustard seeds and let it splutter.
  3. Add curry leaves and saute for few sec.
  4. Reduce flame to low; add the roughly torn appalam/pappadam pieces and deep fry them.
  5. Dilute sambhar powder in half cup of water & set aside.
  6. Add dilute tamarind extract, two cups water, half cup diluted sambhar powder water, salt and turmeric powder; stir well.
  7. Allow above mixture to boil for about 15 min in high flame.
  8. Add jaggery extract, reduce flame to medium & boil for another 5 to 7 min until fairly thick.
  9. Switch off gas & transfer contents in to a serving bowl.
  10. Serve hot with steamed rice along with few teaspoons of sesame oil, pappadam thoran, bhindi stir fry or with any other stir fries of your choice.
  • Can also replace dilute tamarind extract with half cup of thick tamarind extract.
  • Do not add sambhar powder directly in to boiling tamarind water as it would form lumps.
  • Can use any brand of appalam such as Bindu / MTR / Ambika.
  • The brand name for the pappadam I generally use in my cooking is "Kerala pappadam"; voted for its best quality & taste.

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