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Appala kootu recipe | Dal with papad

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appala+kootu+recipe
Sometimes, even though we don’t have any vegetables in stock, we have to cook. I make vengaya sambar, mocha kottai kuzhambu or mor kuzhambu with vadai or paruppu urundai kuzhambu. But for side dish?  Appala kootu will be a great idea as side. I did the same last week. I had no veggies in my fridge and made Sukku kuzhambu and appala kootu for our lunch. Sometimes I will feel like emptying the veggies fully and then buy the next batch. So this menu was perfect last week. Appala kootu is quite new to me until I heard it from Raji, have heard appala kuzhambu, but this was new to me. This can be perfect for spicy kuzhambu varieties. We loved it, as it had a different texture and flavour!

Appala-kootu-recipe

Appala kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins     |  Cook time: 20 mins     |  Serves: 2

Ingredients

Channa Dal – 1/2 cup

appalam/ papad (plain) – 10

Sambar powder – 1 tsp

Turmeric – few pinches

Salt – As needed

Coconut, grated – 2 tblsp

To Temper

Oil – 1 tsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Curry leaves – 1 sprig

Method

  1. Soak Channa dal (kadala paruppu) for an hour or two (to ensure easy cooking) and pressure cook it along with sambar powder, turmeric and 1 cup water, for two whistles.

    2. 1-appalam

  2. Mean while break  each appalam into 4 as shown in picture and deep fry it and set aside.

    3. 2-appalam

  3. Once the dal is cooked, add the fried appalams to it, add a little bit of salt (remeber appalam has salt in it) and bring to boil. Add water if needed. The appalams should get soft, so stir in between to make sure all the appalams get dipped in water. Say for 2-3 mintues.

    4. 3-appalam

  4. Lastly add the grated coconut and boil for 2 minutes in medium flame. Make sure its not burnt in the bottom. Adjust water if its too thick. Temper the items given under ‘To temper’ table and mix well.

    5. 4-appalm

Notes

    • Dal should get cooked well, otherwise the kootu may not taste good. So make sure you soak the dal before cooking.
    • Even over cooking the dal may kill the texture of the kootu. The dal should not get mashed. But it should be cooked until soft too.
    • You can use ‘appala poo’ the small oblong ones we get too for this kootu recipe. No need to break the appalams if we use that.
    • If you have the ‘vadagam’ that is meant for thaalipu, you can use it for tempering instead of mustard urad dal.

Serve as a side for any spicy and tangy kuzhambu like kara kuzhambu, poondu kuzhambu or pepper kuzhambu. We had with Sukku kuzhambu😀
appalam+kootu-recipe

Reader Interactions

Comments

  14. Hello! can this also be made with raw appalam (without frying)? Like what we make for appala kuzhambu…Thanks! I am falling in love with your site. I made something from your site today. I will comment on that recipe 😀

    Reply

  52. Can't say I've tasted this before but I can imagine how delicious this must be…. hope to give it a try sometime.
    The combination of this with the sukku kuzhambu sounds fabulous.

    Reply

  56. Perfect! this is my paati's favourite… Was randomly looking at your poondu kozhumbu post yesterday and thought appala kootu would be a good side dish for that… was surprised to see this post from you yesterday… made it yesterday and it turned out to be awesome 🙂

    Reply

  66. My mom makes a different version of this by adding, boiled potatoes, onion, tomatoes and garlic. You should try them. It gives some nice flavor and richness to the kootu with potatoes in it.. Otherwise, its the same method we follow too. I thought Appalam kootu was not known by many ppl and I always thought only my mom can make it 🙂

    Happy cooking

    Reply

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