rajasthani papad curry recipe
Servings 2 people
Ingredients
- 1-2 papad,roasted
- 2 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin
- a pinch of asafoetida
- 4-5 curry leaves
- 1 medium onion finely chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp coriander powder
- salt to tatse
- 1 cup water
- ½ cup curd/yogurt
- fresh coriander for garnishing
Instructions
- heat oil in kadai. Add mustard seeds,cumin and asafoetida.
- now, add curry leaves and onion.
- add green chili and ginger paste. mix and saute it for a while.
- Add turmeric powder, red chili powder, coriander powder and salt. mix it well.
- add water and boil the mixture for 8 to 10 mins.
- now, add curd and whisk continuously.
- bring the mixture to boil for 10 mins.
- meanwhile, roast papad.
- break the roasted papad roughly into curry. mix well.
- simmer the mixture for 10 mins.
- the mixture will thicken and will absorb the water. adjust the consistency while serving.
Notes
- adding onions are completely optional. but adding onion will give the prominent flavor.
- also make sure to whisk the curd well and add keeping the flame on low.
- add salt accordingly, as papad already has salt in it.
- asafoetida is the main ingredient in most of the rajasthani curries.
- I am using homemade curd here.
- I am using kashmiri lal mirch powder which is less spicy.
