Appalam Vatha Kuzhambu Recipe – Papad In Tamarind Gravy

The Appalam Vatha Kuzhambu is a classic south indian preparation which has delicate flavours from the papad and the onions along with sambar powder simmered to make a spicy and tangy curry.  You can use any papad of your choice, however the ulundu appalam or the urad dal papad tastes best in this vathal kuzhambu.  Gingelly oil, Mustard seeds (Rai/ Kadugu), Methi Seeds (Fenugreek Seeds), Asafoetida (hing), Dry Red Chillies, Pearl onions (Sambar Onions), Curry leaves, Urad dal papad, Tamarind Water, Sambar Powder, Jaggery, Turmeric powder (Haldi), Water, Salt   1 tablespoon Gingelly oil 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) Asafoetida (hing) , a pinch 3 Dry Red Chillies 1/2 cup Pearl onions (Sambar Onions) , halved 1 sprig Curry leaves 3 Urad dal papad , broken in to quarters 1 cup Tamarind Water 1 teaspoon Sambar Powder 1 tablespoon Jaggery 1/4 teaspoon Turmeric powder (Haldi) 3 cups Water Salt , as needed     5   20     To begin making the Appalam Vatha Kuzhambu recipe, prepare all the ingredients and keep them ready.Heat oil in a preheated pan over medium heat. Add mustard seeds, fenugreek seeds, curry leaves and dried red chilies. Allow it to crackle.Add the onions and saute until the onions have softened and lightly golden. Once the onions have softened, add the tamarind water, turmeric powder, sambar powder, jaggery and appalam.Add 3 cups of water, salt to taste and simmer the appalam vatha kuzhambu, until the kuzhambu has thickened and the appalam has soaked and cooked through as well. The Appalam Vatha Kuzhambu will have a gravy like consistency with the starch from the appalam giving it this texture. Adjust the consistency of the kuzhambu by adding water and also check the salt and spices and adjust to taste accordinglyServe the Appalam Vatha Kuzhambu along with hot Steamed Rice, Bean Paruppu Usili and Elai Vadam for simple and delicious weekend lunch.