PAPPADAM AND APPALAM Dear friends,
Recently my co- brother with family from Cherthalacame to Chennai to attend a function. Their main stay was with us. As customaryhe brought quality fresh Pappadam, Raw banana and banana chips. We had in stockrecently brought Kallidai kurichi appalm from Kallidaikurichi itself. While Irelished the real Kerala papadam with puff and blisters they enjoyed very muchthe kallidai kurichi appalam. Though we get, Kerala pappadam in Chennai shopsand supermarkets in pack, really the taste varied much. Raw banana became ripennext day and as intended pazhampori was prepared at home. I just thought towrite about Pappadam and appalam with some nostalgic memories. I hope manyrelish the nostalgic memories. This is also a time pass reading Gopalakrishnan 28-11-2023. 1 Pappadam preparation. Even in my college days Pappadam was prepared by acommunity called Pandaram.Different sizes were prepared, small, big and Very big. Very big was mainlyintended for Onam and feasts. They were dried in a mat prepared from bamboo split to lengthy pieces and braided inrectangular size of about 10’x6’ called Perambu. After 50% drying, the pappadams werepacked in sizes of 50 or 100 and bundled using coconut leaves split to about 1cm width. Why coconut leaveswere used is not clear to me. No other packing. They were normallydisplayed in almirah. However some distribute carrying in a basket. I recollectthe Malayalam film where Mohanlal acts like a Pandaram-Padamudra, now too shows in TV channels. During Onam period there was very high demand, and wehad to place order earlier. 2 Kerala Pappadamserved in Chennai Last Onam we had dining in Geetham veg. restaurant inVelachery, Chennai where for Onam meals, Palakkadan special Matta rice wasserved, and Pappadams from Kerala. Though charged a little high we relished thereal Kerala meals, pappadam served as we required. 3 How pappadamis prepared. Kerala Pappadam is made of Urad dal and contains larger quantities of Sodawhich causes it to fluff up after frying. Papad is an oriental snack food made from doughconsisting mainly of black gram (Phaseolus mungo) flour along with salt andspice powders. It is prepared by rolling dough into a circular shape of 0.3–2.0mm thick and drying to a moisture level of 14–15%. 4 What is thewater content of papadams? 14–15% 5 What is thedifference between appalam and papadam? Pappadam is made with lentils and rolled into verythin circles. It is dried and packed to sell. We have to deep fry or roast onheat for use. They are crispy. Applams are made with more than one flour or batter made with a grainand some lentil and some spices. Numerous varieties and vary in thickness andsize and shape and not crispy really. Some of them are soft too! These oncemade are stored for a few days. Appalams vary from region to region. Now everywhere in Kerala pappadam is in packs. Manyprepare pappadam. Preparation is more mechanised. Appalam can be made of a variety of starch orlentils. It does not contain as much soda.20 Dec 2018 6.Tapiocapappadam Earlier made at homes, later prepared as cottageindustry, thick tapioca pappadam was available made in Kerala, in Chennai shopsalso. Now made in Tamilnadu also, more mechanised, they have become very thin. 7. Pappadam madein Tamilnadu We get Kerala pappadam made in Tamilnadu, in packs inshops, though puff and blister, even using coconut oil, still lacks the Keralaprepared taste. Probably difference in water or lentils can be the reason. 8. Appalam andblister. Appalam is thicker, moister content is less, butstill some appalam blisters if not puffing. Many companies preparing appalams.The ones from Kallidai kurichi is still stand apart, again because of water,type of rice powder and quality of lentils. 9. Differenttypes of appalams Small, medium and large size appalams are there, Varietiesare there added with pepper, cumin, green chilly in addition to salt. Special appalams are served in major restaurants. 10 KeralaValiyapappadam. During Onam there were quarrels about the serving ofvaliyapappadam on those days and news items appeared in Newspaper. Slightlymore fried, end broken, etc. created quarrels. Actual reasons may be different.However now Valiyapappadam is served incertain areas only. 11. Tamilnaduserving pappadam in feasts. Especially in Brahmin feasts, it has become apractice in Tamilnadu to serve Kerala pappadam, Banana chips, Sarkara purattiand Elayada(Valsan) 12. Appalapoo It is oval size small appalam, earlier purchased bymiddle class because for frying, less oil was required. But it tasted speciallike kerala pappadam. Now it is a scarce item, and priced high. Inresorts we can see serving appalapoo, along with French fries and special frieditems. 13 North Indianpappads In exhibitions and buffets nowadays it is a commonseen to have North Indian pappads very large in sizes made of various lentils.In exhibition stalls the sizes after frying are about 8 inches diameter and thick, as a snack itis served with coffee/tea. They are priced around 40 to 50 rupees. 14. Appalam invathal kuzhampu and sambar. In many homes in place of vegetables, for a varietycut appalams are added. They are very tasty. 15.Chakkapazhampappadam About a year back my brother’s son employed atMalappram came with his wife. She brought chakkappazham pappadam, on frying itwas sweet and tasty. Long back in homes it was prepared in jack fruit season athomes. Now it is prepared in wider scale and available in shops in that area. -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/882737934.5248796.1701144303412%40mail.yahoo.com.
