Appalam(Papad) Poo Koottu

This koottu goes well with rice and the best combo would be a nice tangy gravy like puli kuzhambu/kara kuzhambu. I usually make brinjal and drumstick gravy. I add the regular papads that we get here, fry and add them to this dish. But back home they usually add the oval shaped papads that is called as appalam poo.

Appalam - 5 or 6 Fried and broken to big pieces

Onion - 1 medium chopped fine
Tomato - 2 or 3 small chopped fine

Green chillies - 2 slit long
Channa Dhal - 3/4 cup

Turmeric powder - 1/8 tsp

Sambar powder - 1/2 tbsp
Jeera/cumin seeds - 1/4 tbsp

Fennel seeds - 1/2 tbsp
Salt as needed
Cilantro/coriander leaves - few chopped
Curry leaves - few
Oil - 1 or 1 1/2 tbsp

Cook channa dhal in a pressure cooker until for 2 - 3 whistles with turmeric powder. Remove and mash lightly. Keep it aside.

Fry papad/appalam and break into pieces( can also use small tiny bits).

In a kadai/pan heat oil and add jeera/cumin seeds( can also add mustard and urad dhal) ,fennel seeds and curry leaves. Wait till they splutter and add onions and fry till light brown, add green chillies and tomato and cook till tomatoes are mashed very well. Next add sambar powder and the cooked dhal. Add salt and cook for 5 mts or until they come up to a boil. Finally add the appalam pieces and cook for just 2 mts. Remove and garnish with chopped cilantro.

P.S:- Do not skip fennel seeds as it gives a very good flavor and taste to the dish.

The moment u add the appalam to the curry the aroma is just great..the flavor of appalam and fennel seeds is felt most and this koottu is a very good combination with any spicy curry/kara Kuzhambu and also rasam and enjoy with rice.

2 comments/Reactions:

Leslie said...

Padma I love Indian food and your blog! I will have to try some of your recipes. Where do you usually buy your spices?

appalam and papad manufacturer said...

very nice explanation mam really love it...we make(manufacture) appalam. kindly visit us on

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