Madurai is often referred to as the culinary capital of Tamil Nadu with an interesting range of delicacies to sample. In fact, locals emphatically state that it is extremely difficult to run a restaurant or sweet shop in Madurai as they have well – developed palates!
Though the traditional hub of appalam making has been Kalladaikurichi on the bank of the Thamirabarani River in Tirunelveli district, Madurai in recent years has managed to grab about 70 percent of the market share. Even typical Tamil Nadu snacks like murukku, thengoyal and seedai, vadam and vathal and festive sweets that Kalladaikuruchi has been famous for is finding stiff competition from many vendors in Madurai who have been able to match its taste and quality.
In the last ten years, Madurai has seen phenomenal growth in this sector with their products now easily available across the country. The booming appalam making cottage industry has become a harmonious combination of old methods and modern machinery and technology.
The climatic conditions of Madurai are ideal for appalam making with ample sunlight being the chief ingredient. The urad dal sourced locally is grown using organic means, powdered in the mills, sieved thoroughly and mixed with salt, spices for variety and baking soda.
It is kneaded well and then either pressed into thin circles and dried in the sunlight or rolled out by hand and then dried in the sun for at least two days. It is packed and sold in the market.
These appalams are either roasted or deep – fried and best enjoyed with rasam rice. Plain appalam, pepper appalam, jeera appalam, masala appalam and garlic appalam are some of the popular products.
Written by Lakshmi Subramanian
sahasa.in 
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