Poppadums or Papads are an essential part of Indian cuisine. Papads are usually made out of dough of lentil paste and flavored with a variety of spices.
India is a monsoonal country. Long dry summer spells, plays havoc with this agrarian economy. For centuries, the women of the house along with the neighbors will get together and make pickles, papads and wadis to stock up for those long, dry food spells. It has been a tradition passed on well.
During my childhood, I had seem my mom and the women of the neighboring houses, following the same tradition. They used to gather on our large terrace, sing, gossip while they created magical, aromatic and savoury pickles, papads and wadis.
Today, lifestyles have changed – family sizes have shrunk and so have the houses. Time has become as elusive as the unicorn.
Now industries have stepped in and produce these on mass scale for sale.
Poppadums or papads are made out of dough of some selected cereals/ grains/ vegetables such as rice, green gram flour (moong dal), split green gram flour (urad dal), sago, potatoes etc.
I used here Moong dal poppadums.
Here’s presenting Dahi-papad ki sabzi / Yogurt-poppadum curry from the Vegetarian Fusion Platter.
4 – 5 nos – poppadums /papad (urad or moong)
1 cup – yogurt
1 tsp – chickpea flour/ besan
1/2 tsp – tumeric powder
1/2 tsp – red chili powder
1/2 tsp – cumin powder
1/4 tsp – garam masala
1 tsp – dried fenugreek leaves/ kasoori methi
1 tbsp – oil
1 nos – dried red whole chili
1/2 cup water
pinch of asafoetida
pinch of cumin seeds
salt to taste
Roast the poppadums in microwave on high for 2 mins. Keep aside.
Mix chickpea flour, tumeric, cumin and red chili powder in the yogurt.
Heat oil in a pan and temper with asafoetida, dried red whole chili and cumin seeds. Add the dried fenugreek leaves. Tip in the yogurt mixture and keep stirring continuously till oil separates.
Break the roasted poppadums in bite sized pieces and add this to the pan. Add water and check for salt. Cook for 3 -4 mins, gravy would have thickened. Take it off fire.
Happy cooking !! 🙂
Cheers !! 😀
Note : * Poppadums already are high on salt, so take care while adding salt.
**The curry will be thick, not watery.
*** Cook this curry 10 -15 mins before serving time.
**** If the poppadums are spicy, go light on adding more spices.