Appalam Vatha Kuzhambu (Vathakolambu)/Papad in Spicy Tamarind gravy

Tamilians need no introduction to Vatha Kuzhambu/Kulambu and for others who are wondering as to what is this..let me tell you,its a spicy ,tangy tamarind gravy with home ground spices which is boiled and reduced to a slightly thicker consistency in comparison to sambar.

This new version of using Papads/Appalam in the vatha kuzhambu was introduced to me after marriage and I was really intrigued as to how papads would taste in tamarind gravy and needless to say I was floored and it became my favorite like any other vethakuzhambu variant.

If you seek similarity , there is a papad based curry in Rajasthani cuisine too known as Papad ki sabji in tomato base curry.  

Appalam vethakuzhambu comes to our rescue when we are out of veggies or look forward to a gut friendly meal soon after a festive spread or travel plans . 

The best combination for Vethakolambu is 

• Paruppu usili  (lentil based stir fry)
• Keerai masiyal 
• Coconut based Vegeable stir fry 
• Potato roast 

Just after festive binge eating during Janmashtami, I prepared a simple yet wholesome and balamced meal comprising off 

• Appalam Vethakolambu
• Kothukadalai sundal (kala channa).
• Tomato Rasam
• Paruppu podi with hot rice 
• Roasted papads

Preparation Time : 10 mins

Cooking Time : 30-40 mins

Serves : 3-4

Ingredients 

1 cup tamarind pulp

2 tbsp sambar powder - Recipe

1 tsp red chilli powder

1 tsp dhania / corriander powder

2-3 dry red chillies

1 tsp toor dhall / thuvaram paruppu/split yellow pigeon peas

1/2 tsp mustard seeds/kadugu

few no curry leaves

pinch of turmeric

pinch of asafoetida

salt

2-3 appalams /papad (south indian udad dhall papad )

2-3 tbsp cooking oil ( gingelly oil if u like the taste)

Method

• In a kadai /wok,heat the oil,splutter the mustard seeds.
• Slowly,add the red chillies,toor dhall,curry leaves,asafoetida and turmeric.Saute lightly.
• Add the sambar powder,chilli powder,dhania powder and saute well until you get a nice aroma.Ensure you don't burn the spice powder while sauteing. Roast the spices on low flame .
• Slowly add the tamarind water,1/2 cup water,required amount of salt and boil well.
• Let it boil until the mixture is reduced to 3/4.Adjust salt accordingly and add about 2tsp of jaggery powder. This enhances the taste of the Vethakolambu. 
• Break the papads into halves and fry them or microwave each papad for about 20 sec.
• I prefer the latter rather than frying,as it reduces the addition of oil content in the kuzhambu.
• Do not Roast the papad over direct flame,they tend to turn black and the taste is lost.
• Add these papads into the gravy ,garnish with corriander and wait for about 10 mins before serving.
• Serve hot with rice and ghee.

Notes:

• In case you find the Vethakolambu too runny , make a slurry of rice flour and add it to the boiling vethakuzhambu until the gravy thickens up. 
• If you find the tangy taste of tamarind on the higher side,add a teaspoon of grated jaggery.
• Do not add too much salt initially,as the tamarind extract reduces on boiling,saltiness tends to increase ,also the papad has salt in it, so keep the salt a little low .