Papad Curry
Ingredients:
Pappadam: Approximately 4 whole pappadams,
Oil: As needed
Mustard Seeds: 1/4 teaspoon
Dried Red Chilies: 2
Green Chilies: 2
Garlic: 1 piece
Ginger: 1 piece
Curry Leaves: As needed
Onion: 1 medium-sized, finely chopped
Salt: 1/4 teaspoon, to help the onion soften quickly
Tomato: 1 ripe, medium-sized
Fennel Seeds (Perumjeerakam): A pinch (2-3 pinches)
Garam Masala: 1/4 teaspoon
Black Pepper Powder: 1/4 teaspoon
Chili Powder: 1/4 teaspoon (adjust to your spice preference)
Turmeric Powder: 1/4 teaspoon
Coriander Powder: 1 full spoon (this is the only ingredient used in a larger quantity)
Coconut Milk: 1 cup of thick coconut milk (first extract/thick milk from half a coconut)
Preparation
Break the pappadam into small pieces by hand .Heat oil in a small pan or pot Add mustard seeds and let them splutter Add dried red chilies and green chilies, and sauté .Add ginger, garlic, and curry leaves, then sauté until fragrant .Add finely chopped onion to the pan and sauté until it softens [01:25]. Add a pinch of salt to speed up the process Once the onion is soft, add the chopped tomato and cook until it’s very soft and well-blended with the onions .Add fennel seeds, garam masala, black pepper powder, chilly powder, turmeric powder, and coriander powder (which is used in a slightly higher quantity) .Sauté the spices well with the onion-tomato mixture .Add the broken pappadam pieces to the mixture .Mix thoroughly, ensuring the pappadam is well coated with the gravy. Keep the flame very low during this step .Pour in the thick coconut milk.Do not boil the curry after adding coconut milk. Just let it heat through . Boiling can cause the curry to curdle . Keep the flame very low .Once heated, the Pappada Curry is ready to be served ! Enjoy this flavorful and easy-to-make dish.
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