Papad is generally made from the lentils. Papad / pappadam is used to make this quick, spicy and tangy curry. This is generally made when one is out of vegetables and dals. Papad is broken is pieces and cooked in tempered oil till soft. This papad curry is generally served with steamed rice. Papad Ki Sabzi from Rajasthan in western India, is a great dish for when you're in a hurry but want a hot, cooked meal!
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Ingredients :
Large papads : 3 (Masala papads taste best, but could use any type of papads. I used lijjat papad)
Plain yogurt : 1 tbsp
Turmeric powder : 1/2 tsp.
Red chilli powder : 1/2 tsp
Cumin powder : 1/2 tsp.
Garam masala powder : 1/4 tsp.
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Hing/Asefoetida) - 1 pinch
Salt : as required
Water : 1 cup
Coriander leaves for garnishing
Method :
Break the papads into approximately 1" pieces and keep the aside.
Take a bowl, add yogurt, turmeric powder, red chilli powder, cumin powder, garam masala powder and mix well. If your papad already is spicy, reduce the amount of masalas.
Heat oil in a pan, add hing, mustard and cumin seeds, when they are splutter then yogurt mix and keep stirring till it starts boiling. (If your papad has already hing then don't use hing)
Now, add broken papad pieces, mix well and add water for thin gravy. Cover and cook for 5 mins.
Now, taste the gravy and add salt a little lesser than usual because the Papad contains some salt in it so after it is soaked it increases the salt.
When it starts boiling remove the mixture from heat and garnish with coriander leaves.
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I have taken this recipe from Priya Mitharwal's " Mharo Rajasthans Recipe". Original recipe is here
Sending this recipe to Priya's Bookmarked Recipes - "Every Tuesday Event (Volume 48)"
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Large papads : 3 (Masala papads taste best, but could use any type of papads. I used lijjat papad)
Plain yogurt : 1 tbsp
Turmeric powder : 1/2 tsp.
Red chilli powder : 1/2 tsp
Cumin powder : 1/2 tsp.
Garam masala powder : 1/4 tsp.
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Hing/Asefoetida) - 1 pinch
Salt : as required
Water : 1 cup
Coriander leaves for garnishing
Method :
Break the papads into approximately 1" pieces and keep the aside.
Take a bowl, add yogurt, turmeric powder, red chilli powder, cumin powder, garam masala powder and mix well. If your papad already is spicy, reduce the amount of masalas.
Heat oil in a pan, add hing, mustard and cumin seeds, when they are splutter then yogurt mix and keep stirring till it starts boiling. (If your papad has already hing then don't use hing)
Now, add broken papad pieces, mix well and add water for thin gravy. Cover and cook for 5 mins.
Now, taste the gravy and add salt a little lesser than usual because the Papad contains some salt in it so after it is soaked it increases the salt.
When it starts boiling remove the mixture from heat and garnish with coriander leaves.
I have taken this recipe from Priya Mitharwal's " Mharo Rajasthans Recipe". Original recipe is here
Sending this recipe to Priya's Bookmarked Recipes - "Every Tuesday Event (Volume 48)"
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