Papad / pappadam is used to make this quick and spicy 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 pulka or with steamed rice.
Makes: around 3 Servings Quick Papad Curry.
Black Pepper Papad 3
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a pinch
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 8
Salt to taste
Oil 1 tsp
Method of preparation:
Break dried papad into small pieces.
Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves.
When mustard seeds start spluttering, add coriander powder, cumin powder, red chili powder and turmeric.
Immediately pour a cup of water, add few pinches of salt.
Bring the water to boil, stir in broken papad pieces.
Cook for around 5 minutes for papad to absorb all the juices and turn soft.
Serve quick papad curry with pulka or with steamed rice.
Notes: Make sure not to overcook the papad.
Suggestions: If papad is not cooked properly, put it back on heat. Add few splashes of water and cook covered till done.
Variations: You can also add chopped vegetables like potato to the tempering. Using various varieties of papad, if not using a spicy papad, make sure to spice up the curry with red chili powder.
Other Names: Quick Papad Curry, Miriyala Appadala Kura.