Appala kootu recipe, appalam kootu
Appala kootu is a delicious accompaniment for South Indian lunch, perfect to go with tangy gravies or kuzhambu varieties.
- Chana Dal - ½ cup
- appalam/ papad - 10 plain ulundhu appalam
- Sambar powder - 1 tsp
- Turmeric - few pinches
- Salt - As needed
- Coconut 2 tbsp grated
- Oil - 1 tsp
- Mustard -½ tsp
- Urad dal - 1 tsp
- Curry leaves - 1 sprig
Soak Chana dal (kadala paruppu) for an hour (to ensure easy cooking) and pressure cook it along with sambar powder, turmeric and 1 cup water, for 3 whistles.
Mean while break each appalam into 4 as shown in picture and deep fry it and set aside.
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.
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.
- 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.