This Papadom Curry is absolutely delicious. Its excellent for this cold weather as the ingredients are said to warm up the body.
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Ingredients:
Curd.(Doi)................................................................................1 bowl
Turmeric Powder(Holud)...........................................................1/2 tsp
Red chilly Powder.(Lanka)........................................................1/2 tsp
Coriander powder(Dhone)........................................................1/2 tsp
Asafoetida.(Hing)......................................................................1/2 tsp
Cumin seeds(Jeere Gota)...........................................................1/2 tsp
Mustard(RaiSorshe)..................................................................1/2 tsp
Ginger(Ada),grated...................................................................1/2 tsp
Green Chilly,finely chopped.......................................................1/2 tsp
Papadom(Papad),cut into small squares......................................1/2 bowl
Mango Powder(aamchur)...........................................................1/4 tsp
Fresh Coriander,chopped............................................................1 tsp
Fenugreek Seeds,Boiled..............................................................1/2 bowl
Salt..............................................................................................as per taste
Anik Ghee/Refined oil..............................................................2 tbsp
This is a Non-Bengali preparation I learnt from my friend Mrs Bansal. Her Daughter, Hansa and mine went to the same school and as their friendship grew, so did ours.We went shopping together to Bara Bazar for everything and then were unable to carry all back, so we dumped everything in her husbands workshop and returned hands free.
Soak theFenugreek Seeds( methi dana) overnight or for a few hours (5-6 hours) changing the water every now and then to remove bitterness. Then pressure cook.
Cut the large Rajasthani papadom's into squares with kitchen scissors. Keep aside.
You can of course whichever variety is available to you .
In a bowl take the curd and beat well.
Take a bowl and in it mix turmeric powder, red chilly powder, coriander powder, amchur powder mixed with a few table spoons of water.
Heat Refined oil 2 tbsp in a pan and first add asafoetida(hing). Almost immedietely add cumin seeds and rai-sorshe . Then add the chopped green chilly and grated ginger. Stir fry a bit. Add salt.
Next add the curd and stir well . Do not stop or else the curd will curdle. Let the oil rise to the top.
Add the boiled methi dana(Fenugreek seeds) and papadom pieces. Cover and let cook for a couple of minutes.
Remove cover and put the flame off and mix in the chopped fresh coriander. Serve with Roti/chapati
Tip : I would ask you to cook the dish in Anik ghee to get the desired taste and smell. The ghee has an unique smell that cow's ghee doesn't.
Anik Ghee/Refined oil..............................................................2 tbsp
This is a Non-Bengali preparation I learnt from my friend Mrs Bansal. Her Daughter, Hansa and mine went to the same school and as their friendship grew, so did ours.We went shopping together to Bara Bazar for everything and then were unable to carry all back, so we dumped everything in her husbands workshop and returned hands free.
Soak theFenugreek Seeds( methi dana) overnight or for a few hours (5-6 hours) changing the water every now and then to remove bitterness. Then pressure cook.
Cut the large Rajasthani papadom's into squares with kitchen scissors. Keep aside.
You can of course whichever variety is available to you .
In a bowl take the curd and beat well.
Take a bowl and in it mix turmeric powder, red chilly powder, coriander powder, amchur powder mixed with a few table spoons of water.
Heat Refined oil 2 tbsp in a pan and first add asafoetida(hing). Almost immedietely add cumin seeds and rai-sorshe . Then add the chopped green chilly and grated ginger. Stir fry a bit. Add salt.
Next add the curd and stir well . Do not stop or else the curd will curdle. Let the oil rise to the top.
Add the boiled methi dana(Fenugreek seeds) and papadom pieces. Cover and let cook for a couple of minutes.
Remove cover and put the flame off and mix in the chopped fresh coriander. Serve with Roti/chapati
Tip : I would ask you to cook the dish in Anik ghee to get the desired taste and smell. The ghee has an unique smell that cow's ghee doesn't.
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