Monday, January 15, 2018

Tirunelveli Appalam Vendhaya Kuzhambu | Appalam Mendhaya Kuzhambu | Gluten Free and Vegan Recipe

Tirunelveli Appalam Vathal Kuzhambu Recipe

Hi Supermoms,

Vathal Kuzhambu is a tasty , spicy and tangy South Indian curry. It is usually served as the first course during a traditional Tamil lunch. Hot rice with plain paruppu ( cooked, mashed and salted plain pigeon peas ) , ghee and few drops of Vathal Kuzhambu can transport one to food heaven. 

And the best part of the kuzhambu is that, it really helps on a day you are out of fresh vegetables. "Vathal" in Tamil language means 'Dried'. A Kuzhambu or tangy curry , usually made using sun dried vegetables, and seeds is called as Vathal Kuzhambu. I usually have sun dried cluster beans, black night shade seeds, Turkey berries , Karu vadam ( sun dried urad dal balls) in stock to make this kuzhambu. Even Drumstick Vathal Kuzhambu tastes great.

Recently when I was talking to my friend Radha, she shared that 'Appalam Vendhaya Kuzhambu ' is the favourite Vathal Kuzhambu at her home. Our conversation immediately changed to the details of the recipe and she so sweetly shared the entire recipe with me . I have known Radha for more than ten years now and she is the person who introduced me to the world of Cakes & Pastas. We used to live in the same apartment complex and I was always fascinated and inspired by Radha's wide knowledge in cooking , arts and spirituality just to name a few. 

She is such a cheerful person, always ready to share her knowledge with everyone. I vividly remember her fun cake workshop one winter where she taught a group of friends to bake a delicious carrot cake. Till date , I follow her fool proof recipe to make tomato pasta . She is also a great teacher and she loves to spend time teaching underprivileged children. 

This Vathal Kuzhambu is her son's favourite and she makes the kuzhambu a little watery so that it can hold a lot of appalam/papad. Another interesting fact is that, this Appalam Vendhaya Kuzhambu is her grandmother's recipe . 

I am so happy to share this heirloom recipe with all of you. 

Tirunelveli Appalam Vathal Kuzhambu Recipe

Recipe Courtesy : Mrs. Radha Ramabhadran

Tirunelveli Appalam Vendhaya Kuzhambu Recipe:

Preparation time : 10 minutes
Cooking time : 25- 30 minutes
Serves : 4
1 cup = 250 ml cup 

Note : You can also break the appalam ( instead of deep frying ) and add it to the tempering . 

Ingredients : 

2 appalam /papad ( fried)
lemon size tamarind ( soaked in 1 cup warm water ) or 1/4 cup thick tamarind paste 
3 cups of water 
2 &1/2 teaspoon sambar powder
rock salt to taste

For tempering :

1 tablespoon sesame oil
3/4 teaspoon mustard seeds
1/4 teaspoon urad dal/husked and split black gram 
1 teaspoon channa dal /bengal gram
1/4 teaspoon methi seeds/fenugreek
pinch of asafoetida
1 sprig curry leaves 


1. Heat a kadai with oil and temper with the ingredients given for the same. 
2. Add the sambar powder , salt and immediately add the tamarind juice.

3. Add water, cover and allow the kuzhambu to simmer for 20-25 minutes or till the time the kuzhambu thickens.
4. Crumble the fried papad/appalam and add it to the kuzhambu.
Chef tip : Add the appalam just few minutes before serving the kuzhambu. 

Your delicious Appalam Vendhaya Kuzhambu is now ready to be served along with your lunch.

Tirunelveli Appalam Vathal Kuzhambu Recipe

Happy Cooking !

With love,


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