Soak tamarind in ½ cup of hot water for 10 minutes.
Extract juice by adding 1.5 cups of water.
Cut the papad into bite-size pieces using kitchen scissors.
In a pan add 1 tbsp of sesame oil, and once it is hot, add the mustard seeds, toor dal, venthayam and toor dal.
Once the mustard seeds splutter and the dal turns golden brown, add the cut appalams | papad.
Always use the South Indian urad dal papad for making this appalam vatha kuzhambu.
Saute in a medium flame till all parts of the appalam get fried well.
Now add the tamarind water to this.
Add sambar powder, turmeric powder, salt, jaggery, and asafoetida.
As the appalam has salt in it, add a little lesser than normal.
Mix well and let this boil for around 12 minutes on a medium flame.
Once the consistency of the kuzhambu is reached switch off the flame.
Add 1 tbsp of sesame oil on the top.
This enhances the taste of the kuzhambu, so do not skip this.
Appalam vatha kuzhambu is ready to serve.
If you have time, allow the kuzhambu to rest for 2-3 hours before serving.