Friday, 30 May 2014

Araipuli kuzhambu

Araipuli Kuzhambu is one type of kuzhambu where you can enjoy the spongy vadas , soaked papads , crunchy groundnuts and yummy yam pieces. This when served for lunch with spicy poriyals , will grab the guests' attention and gain you more appreciations and you will be asked for the recipe when someone tastes it for the first time.

Ingredients :

Tamarind : big lemon size
Yam : 1/2 kg [ cut into small cubes ]
Raw Peanuts : 200 gm
Sambar Powder : 4 tsp [Adjust as per taste ]
Salt : To Taste
Gingelly Oil : 10 gm
Urad Dal : 50 gm
Grated Coconut : 2 tsp
Mustard Seeds : 1 tsp
Papad/Appalam : 1 [ Big Size ]

Preparation Method :
  • Soak tamarind in water .
  • Soak the Urad dal separately for about 15 - 20 minutes .
  • Pressure cook the yam pieces and raw peanuts separately. Only pressure cooking ensures both are cooked soft.
  • Heat the oil in a heavy bottomed kadai (pan), add mustard seeds and let it splutter for sometime.
  • Add the sambhar powder and fry for a minute. Be careful at this stage not to burn the powder black as you may forget yourself in the beautiful aroma.
  • Add the grated coconut and fry for sometime.
  • Add the tamarind juice extract and salt and let it boil till the raw smell is gone.
  • Add the cooked yam and peanuts to this and let it boil for about 15 minutes. Ensure that the mixture is watery as we have to add some more ingredients to this.
  • Grind the soaked urad dal without salt in vada batter consistency. Heat oil in a separate pan and fry the vada till golden colour as small small balls and add this to the kuzhambu. The balls should be small as they will become bigger when completely soaked in kuzhambu.
  • Cut the papad into small squares and deep fry in oil and add to the kuzhambu.

Araipuli kuzhambu ready to be served with hot white rice.This tastes well as side dish for curd rice too.

Tips and Variations:

  • Vadas and Papads are the main ingredients in this kuzhambu. 
  • If you feel the kuzhambu is thicker , add little water to adjust the consistency. Be careful while adding water as adding even a little more may spoil the taste.
  • This tastes good with gingelly oil, you can substitute it with any other cooking oil of your choice.
  • Serves good with papad , potato fry , chips and spicy poriyal of your choice.