Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunad Recipes
  • KC Videos
  • About
  • Contact
  • Buy Online

search the site

Appala Kootu / Tamil Appalam Kootu Recipe / Lentils in Paapad Curry

December 18, 2015 by Suguna Vinodh 3 Comments

Jump to Recipe·Print Recipe

Appala-Kootu-Recipe-pic

Appala Kootu. This is a basic variation to the everyday lentil. They never made Appala kootu at my home. This is not a very common dish in Coimbatore. First time I had this was at Manju Aunties place in Chennai. I was very curious to know what that white layer thing on the dal was and auntie told it was appalam / papad. I was like “really..appalam…soaked on paruppu..wow.” It was really delicious. Ever since, I make it too. Usually all lentils in the indian households are generally cooked in the pressure cooker. But for this kootu, auntie says using pressure cooker makes the dish slimy. So she likes to let the lentil boil and cook on a pan. She also adds one potato to the kootu which makes it more creamier. Here is how to do an awesome Appala Kootu.

Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Potatoes gives a nice richness to the kootu. Add 1/2 litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.

Appala-Kootu-Recipe-dal

In the mean time fry appalams in hot oil. We will need about 7-8 appalams. Break the appalams in small pieces and set aside.

Appala-Kootu-Recipe-appalam

Once the dal is cooked, add in the salt. We add salt after the dal is cooked. The dal takes longer time to cook if salt is added in the beginning. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.

Appala-Kootu-Recipe-tempering

Remove from heat and serve hot with rice.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Appala-Kootu-Recipe-image

Appala Kootu / Tamil Appalam Kootu Recipe / Paapad Kootu


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 3 persons 1x
Print Recipe
Pin Recipe

Description

Tamilnadu style Appala Kootu recipe. Made with moong dal and fried appalams.


Ingredients

Scale

For Boiling Lentils

  • 1/3 cup split moong dal
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 potato, finely chopped (skin removed)
  • 1 green chilli, sliced
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder

For Tempering

  • 1 teaspoon vegetable oil
  • 1/4 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 1 green chilli, chopped

For Frying Appalams

  • 8 Appalams
  • 1/2 litre vegetable oil for frying

Instructions

  1. Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Add 1/2 litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.
  2. In the mean time fry appalams in hot oil. Break the appalams in small pieces and set aside.
  3. Once the dal is cooked, add in the salt. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.
  4. Remove from heat and serve hot with rice.
  • Category: Side Dish
  • Cuisine: Tamilnadu, South Indian

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

appala-kootu-cal

← Previous Post Kongunad Kaata Kuzhambu / Kollu Kuzhambu / Horsegram Curry
Next Post → Baked Potato Wedges / Potato Wedges Indian Style

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Gowri says

    July 12, 2018 at 2:08 pm

    Hi im going to try this today… Shall i skip the potato??

    ★★★★★

    Reply
  2. K Thanasingam says

    December 18, 2015 at 6:35 pm

    Hi Suguna,

    Hope you are keeping well. Am going to try this out. It look so delish. What a clever idea to use Papad in Kootu.

    Thank you for all your fantastic receipes and best wishes for 2016.

    K

    Reply
    • Suguna Vinodh says

      December 19, 2015 at 4:53 pm

      Thank you so much. Wish you a great year too.

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (14)
  • All Day Breakfast (20)
  • Appetizers / Tea Time snacks (90)
  • Asian Flavors (36)
  • Baking (52)
  • Basics (13)
  • Biryani (25)
  • Bread / Buns / Quiche (18)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (37)
  • Chicken Recipes (51)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (70)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (27)
  • Equipment (1)
  • Fish / Seafood Recipes (42)
  • Gluten Free (6)
  • Healthy Meals (4)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (4)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (46)
  • Indian Recipes (525)
  • Italian-Continental (18)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunad Recipes (93)
  • Kurma Dishes (46)
  • Lunch Box Ideas (28)
  • Masala Powder/Chutney Powder/Pastes (16)
  • Middle Eastern Recipes (4)
  • Millet Recipes (17)
  • Misc (34)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (22)
  • Non Veg Recipes (110)
  • North Indian Gravies (15)
  • OPOS / Easy Cooking / 10 minutes cooking (25)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (3)
  • Poriyal – Stir-fry (59)
  • Rasam Varieties (15)
  • Recipes (641)
  • Research work (2)
  • Rice Dishes (43)
  • Roti / Chapati / Paratha (14)
  • Salad (3)
  • Sandwiches & Burgers (10)
  • Soups and Broth (21)
  • South Indian Chutney (59)
  • South Indian Kulambu / Sambar (56)
  • Sweets and Desserts (46)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (4)
  • Whole Grain Vegan Recipes (21)

Archives

SEARCH Categories

(c) Copyright 2021 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design