Papad Curry 1
- Papad or popadam 2-3 (roasted or fried and kept aside)you can even use the left over papads from last night dinner
- Cumin seeds 1 tsp
- Curd - 2 tbsp
- salt to taste
- red chily powder - 1 tsp
- tumeric powder - 1/2 tsp
- chopped coriander - 1 tsp
- water 1 cup
- chopped garlic - 1/2 tsp (optional)
- Heeng 1 tsp (only if papad doesn't have hing)
- Ghee - 1 tsp
- Add ghee to pan and crackle cumin seeds along with hing, fry garlic.
- Take the pan off the gas and add curd along with tumeric, chilly powder and then put it back on gas.
- Mix well and don't let it curdle, add water to it.
- Break papad to pieces and add it to curry and let it boil for 2-3 mins. Make curry thick as per your choice.
- Add salt to taste and garnish with coriander. it is ready
Papad Curry - 2
- Papad 2-3 (raw papads)
- cumin seeds
- curd 1 tsp (optional)
- water 2 cups
- tumeric and red chilly powder,
- coriander powder
- salt to taste
- ghee - 1 tsp
- Heat ghee and crackle cumin seeds, add haldi and red chilly powder and coriander powder and saute well.
- saute till it forms a net like consitency (1-2 mins) then add water, you can also add curd to it.
- As the water come to boil add raw papad pieces and boil (2mins)
- add salt and it is ready
Papad curry -3
- papad roasted or fried 2-3 ,
- rest same ingredients except curd and water instead take cream or malai 5 tbsp
- Crackle cumin seeds in ghee and simmer gas
- Add malai to this and let it simmer and do not allow malai to become ghee
- Add tumeric and red chilly powder and cook for 3 - 4 mins then add papad pieces to it and bring to boil.
- Garnish with coriander leaves. it's ready
The above two curries are quite common in every rajasthani household and third one is my version which I like the most :) Biggest benefit of this curry is that it comes so handy when I run short of ideas or not in mood to cook as it takes only five mins and this is the one which is made by such ingredients which are always at my home