INSTANT PAPAD CURRY or PAPAD KI SABZI

This is an authentic recipe from Rajasthan, India.- A state rich in culture. So, when you run out of green veggies and still want something authentic, papad comes to rescue. An instant curry that tastes wonders. It is usually served with Chapati/ Roti or Millet/ Bajra Roti or Maize/ Makkai Roti.

If you haven’t yet tried the Rajasthani Delicacy, it’s time!

Ingredients: (Serves 2)

1. Urad Dal Papad – 5-6 Papads
2. Curd – 1 Cup
3. Water – 2-3 Cups        
4. Red Chili Powder/ Lal Mirch Powder – 1 Tea Spoon
5. Salt – As per taste (Remember the papad already has some salt in it)
6. Turmeric Powder/ Haldi – ¼ Tea Spoon
7. Cumin Seeds/ Jeera  – ½ Tea Spoon
8. Fennel Seeds/ Saunf – ¼ Tea Spoon  
9. Curry Leaves/ Kadi Patta                           
10. Cooking Oil
11. Coriander Leaves for Garnishing

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Recipe:

1. Take the papads and break them into pieces or rather cut them into squares to look presentable. Set aside.
   Note: Some prefer to roast the papad before adding into the gravy. I choose not to.
2. Take one cup of curd and whisk it well. Add red chili powder, turmeric powder and salt into it. If need be add a little water and mix.
3. In a pan/ wok add some oil and let it heat.
4. Add cumin and fennel seeds into the oil. Once they crackle add the curd mixture.
   Note: Remember to keep the flame on low while adding curd. It should not burn.
5. Now add Curry leaves. Stir in one direction continuously.
   Note: If you stir in one direction continuously till it reduces, the curd will not curdle.
6. Let the excess water from the curd evaporate. Once the curd leaves sides of the pan and you can see oil on the sides, the curd is cooked.
7. Add 2-3 cups of water and bring to a boil.
8. Once the water is boiled add the papad squares. Let it cook on Low flame for a minute and then turn the flame off.
9. Garnish with the freshness of coriander leaves.
10. Serve with Love all the way from Rajasthan!

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