2021/04/12

APPALAM KULAMBHU (PAPPAD KULAMBHU)



INGREDIENTS: 

Red Onion - 2 medium
Tomato - 2 small
Garlic cloves - 2 cups 
Masala Appalam/Plain Appalam (Pappad) - 6 
Tamarind - a big lemon size 
Mustard, Jeera and Methi seeds - 1 tsp 
Curry and coriander leaves 
Kulambhu Milagai Powder - 2 tsps 
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Jaggery - a small piece
Coconut milk - 1/4 cup
Asafoetida as required 
Salt to taste 

METHOD OF PREPARATION: 

1) Heat oil in a kadai. Add mustard, jeera and methi seeds. When it splutters, add onion and curry leaves. 


2) After 2 minutes, add garlic cloves and tomatoes. Saute till it becomes tender. 


3) Add thick tamarind extract, Kulambhu milagai powder, Coriander powder, Turmeric powder and Salt. Then add in the coconut milk. Bring it to boil in medium flame. Add asafoetida and jaggery while boiling.


4) When it starts to boil, add in the fried appalam to it. Gently, press it with a ladle, so that appalam is gets well in the kulambhu. See to that, it shouldn't break. Cook till the oil separates out.




Serve hot with rice.

8 comments:

Adlak's tiny world said...

hey nice combo dear. I like beet root poriyal. U have something waiting for u in my blog. chek and pick.

Recipeswap said...

The papad curry is very unique.

anudivya said...

Shama, you wont believe it!!! I have been looking for appala kozhambu for so long! I just love it.
So do u fry the appalams or just saute it in oil?
I am so bookmarking this! THANK YOU!

Ramya Vijaykumar said...

mmm Beets poriyal with coconut, applam puli kulambhu is new to me... should try it...

Gita Jaishankar said...

Appala pulikozumbu and beetroot poriyal, what a delicious combo. This kozumbu is very new to me, looks very tasty...

Illatharasi said...

We do appalam kootu, puli kozhambhu is new to me.... will try it soon.

Sunshinemom said...

Lovely poriyal! I too make this with some chana dal added. Thanks for sending them to FIC:)

Sunshinemom said...

Shama, Could you like this to my event announcement?

SEPANGKIZHANGU KULAMBHU / ARBI CURRY