Monday, July 16, 2012

Papad nu Shaak - Papad Curry

This is a perfect shaak for a rainy day. This is made entirely from the pantry ingredients so when vegetables are not available, this curry comes handy.

Papad nu Shaak
20 mini papads or 5 big papads torn into bite sized pieces
1/4 cup moong daal vadi
1/2 tsp tamarind pulp
2 tsp jaggery, grated
1 tbsp crushed kasoori methi
salt to taste
1/2 tsp paprika

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/8 tsp ajwain/ajmo/owa
1/8 tsp methi seeds/fenugreek seeds
2-3 boriya chilies or any dry red chilies

1. Heat oil in a kadai.
2. Add all the ingredients for tempering.
3. As they sizzle, add moong vadies and saute for 2 minutes.
4. Add kasoori methi and paprika. Saute for 1 minute.
5. Add 2 cups water. Add paprika, salt,  tamarind pulp and jaggery.
6. Bring to a rapid boil. Reduce the gas and let it simmer for 5 minutes.
7.  Add papad and simmer till they are cooked.
8. Serve immediately.

Note -
1. Do not make this curry in advance.
2. Try not to keep the leftovers as it is to be consumed fresh.

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