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 .
 
- Soak tamarind in ¬Ω 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.
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.
