Appalam/Papad vatha Kuzhambu/tamarind gravy.
I always make appalam koottu or vatha kuzhambu with fried appalam/papad. Don't worry if they are not crunchy after frying or even if using previous days fried papad. You can just add to the koottu or gravy. They taste great.
Fried papad/appalam - 4 Crushed or broken to big and small pieces
Red onion - 1 medium chopped fine
Small/pearl onions - 5 -6 ( cut into pieces)
Tamarind - 3 inch piece ( soaked in water for 30 mts and pulp extracted)
Sambar/curry powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - very little
Urad dhal - very little
Hing - a pinch
Curry leaves - few
Salt as needed
Oil - 1 1/2 - 2 tbsp( preferably gingelly oil)
Heat oil in a pan and add mustard seeds, urad dhal, curry leaves and hing... wait for few seconds until they splutter up and add chopped onion. saute for 2- 3 minutes and add chopped small onions. Fry till they are nice golden brown. Can add lot of onions. It gives a good gravy/consistency. Next add the powders( can substitute with home made curry powder/mulaga thool/pulusu podi). Mix well and add the tamarind extract. Reduce flame and wait till the gravy reduces and thickens. Also add salt. If the gravy is too tangy add a small piece of jaggery or 2 tbsp of coconut milk. Switch off flame and add the fried papads. The moment you add the papad - it will give a very good flavor. I usually add urad dhal papad for appalam poo koottu or this gravy. Tastes great.
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