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Papad Curry

The Name has got me quite a few 'Umms' and 'Ayes' from people when I offered to make it for them. But, the unique taste and flavour is quite tasty and is enjoyed by many. A welcome break from usual vegetable curries.

The recipe was given to me by an aunty and is quite a combination of strong flavours like onion-garlic in the paste and calming flavours like curd. It is different from the typical Rajasthani Kadhi.

INGREDIENTS
Masala Papad – 4
Masala papad here means Urad dal ki papad commonly ingrained with peppercorns or green chillies. Can use Punjabi masala papad or similarly flavoured papad




Onion (large) -1
Garlic- 6
Turmeric powder- 1 tsp
Red chilli powder- 2 tsp
Coriander powder- 1 ½ tsp
Asafoetida (Hing)- A pinch (Optional)
Curd (Not sour)- 1 ½ cup
Cumin seeds- 1 tsp
Water- 1 cup (Depending on consistency of curd)
Salt- to taste
Oil- to shallow fry and for preparation
Fresh coriander leaves- to garnish

Break the masala papad into 4 pieces and shallow fry or deep fry till done.
Strain and place on tissue paper to soak all oil.
Break into smaller pieces atleast inch sized if desired.
Grind the onion and garlic together into a paste.

Heat oil in a pan, add cumin seeds and fry.
Add paste and fry till pink and raw smell is gone.
The paste should be dry and well fried.
Add spice powders, salt and fry.
Add water and cook till it boils.
Add beaten curd on slow flame. Stir well.
Add the papad.
Let simmer for 2-3 minutes.
Garnish with fresh coriander leaves.
Serve with hot Jeera rice or Rotis

Sumi Says: Instead of papad, you can substitute boiled potatoes shallow fried till light brown and pricked before being put into the gravy.Add potatoes after adding curd to the gravy and simmer for 3-4 minutes.
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