PAPADUM BUTTERMILK CURRY

Popadum is a thin Indian crispy cuisine sometimes described as a cracker or flatbread. They are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. (wikipedia)

There are days when you want to whip up real quick recipes that are non-fussy. Papadum curry is one such recipe which is not all elaborate and is extremely soothing for your palate. There are different varieties of papadum but the basic composition of the papadum differs from a number of ingredients such as cereal flour, pulse flour, soya flour, spice mixes, chemical mixes and different vegetable juices for improving both organoleptic and nutritional characteristics. It is actually good appetizer and a source for digestive. It helps to absorb the fatty material from our throat.

To make this recipe you don’t need go through the tiring routine task of washing, peeling/cleaning and chopping the veggies. If you go want to get rid of such things once in a while then Poppadum curry can be your rescuer. This recipe could actually be a life saver for times when you fall short of veggies in your pantry, as the Papad already have lots of spices no need to add anything other than salt, turmeric and chillies.

I remember my mom used to add potatoes to the Popadum curry and some cumin and pepper powder. I tried her recipe but never achieved that stunning result as hers. So I prefer to do my own variation by using buttermilk as the base of the gravy. This modest recipe goes really well with rice. My day ended really well with a satisfying meal.  This recipe turned out to be spicy, tasteful, yet good.

Over to the Recipe

Preparation Time: 15 Minutes

Cooking Time: Under 20 Minutes

Serves: 4

Ingredients:

Papadum: 4 medium size, any variety, I prefer lizzat Punjabi masala

Roughly Crushed Sauf Powder: 1 Tsp

Asafetida: 1 pinch

Panch Phoron (five spices-Fennel seeds, fenugreek,mustard seeds, nigella seeds and carom seeds ):2 tsp

Turmeric Powder: ½ tsp

Dry Ginger Powder: 1 Tsp

Red Chilli Powder: 1 Tsp

Coriander Powder: 1 Tsp

Sabzi Masala: 1 Tsp

Curry Leaves: 5-6

Dry Red Chilli: 2-3

Buttermilk: 2 Cup

Salt to Taste

Oil: 1 Tsp

Chopped Coriander Leaves: ½ Cup

Method:

1. Break papadum roughly into 7-8 pieces.

2. Heat Oil in a wok and curry leaves, dry red chilli, asafetida and panch phoron.

3.Once the seeds splutter, add the broken pieces of papadum and fry for some time over low flame.

4. In a bowl take the buttermilk and add all the spiced powder except dry ginger powder (sauth) and Sauf Powder (fennel powder). Whisk it well.

5.Now add fennel powder and dry ginger powder to the frying pan and stir it continuously over low flame. Let it cook for five minutes.

6.Add the buttermilk mixture to the pan and stir it over low flame and let it simmer for 10 minutes.

7.Salt can be added now to the gravy as per taste. Papadum already has salt in it so be careful in adding extra salt.

8.Add some water as per desired consistency. Garnish it with some chopped coriander leaves.

Now Papdum curry is ready to be relished with plain daal and Jeera Rice.

       Enjoy the dish and savor the food for life!