Appalam Kuzhambu | Paapad Curry


  • Asafoetida – 1 tsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 2 tsp
  • Toor dhal – 1 tbsp
  • Red chillies – 4 nos
  • Black nightshade berries or Manathakkali – 2 tsp (Optional)
  • Sambar powder – 1 tbsp
  • Sesame oil – 2 tbsp
  • Honey – 2 tsp
  • Coconut milk (first press) – 1 cup
  • Urad paapad (fried) – 4 nos
  • Tamarind – lemon size
  • Water – 1 lt
  • Salt
  • Curry leaves – 1 sprig


  1. Extract tamarind juice from one litre of water.
  2. Add salt and turmeric to the tamarind water and bring to a boil.
  3. In a separate wok, heat sesame oil.
  4. Once hot, add asafoetida, mustard, fenugreek seeds, toor dhal, red chillies and slow cook.
  5. Once this cooks, add the black nightshade berries or turkey berries.
  6. Cook on low flame. Make sure you don’t burn the lentil.
  7. Add curry leaves and sambar powder and sauté.
  8. Quickly check if the tamarind juice’s raw flavour has gone.
  9. Add this mixture to the boiling tamarind juice.
  10. Crumble the paapads into the tamarind mixture and add sesame oil for flavour.
  11. Add coconut milk and wait for it to boil once.
  12. Switch off stove and add honey.
  13. Serve hot with rice and dollops of ghee or sesame oil.

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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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