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 or even Dal Dhokli from Gujarati cuisine is a close cousin .

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 . 

Appalam vethakuzhambu is made quit frequently at my home and is relished with steaming hot rice and ghee .

The best combination for Vethakolambu is 

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

This post was a very old one published in 2013 and needed some clean up by way of adding new photos and small video snippet . (Updated in sep 2024) after almost 10 years... 

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 .