Friday, January 30, 2009

Papad ki sabzi (Indian Pasta curry)

I had first tasted this recipe when I was a Dietitian at Manipal Hospital.One of the trainee dietitians had got this dish for lunch and we just loved it. It's a typically Rajasthani dish.I had almost forgotten about it till a few months back. My hubby loved it and even took it for lunch the next day.That's when it was renamed as "Indian Pasta curry" by his colleagues as the papad tastes like a spicy pasta!! Goes well with phulkas or as a side dish with rice and dal.
Papad ki sabzi (Indian Pasta curry):Serves 4
Ingredients:
  • Papad-2 or 3(straight from the packet-not fried or roasted)
  • Curd/yogurt- 2 tablespoon
  • Corriander leaves- a handful,finely chopped
  • Hing/Asafoetida -a pinch
  • Turmeric-1/2 teaspoon
  • Red chilli powder- 1/2 teaspoon
  • Mustard seed-1/4 teaspoon
  • Jeera/Cumin seeds-1/4 teaspoon
  • Oil-1 teaspoon
  • Salt-to taste
Method:
  1. Break the papad into 1" pieces,
  2. Heat the oil in a non-stick pan.
  3. Add the mustards and cummin seeds.
  4. When they crackle and pop, add the turmeric and asafoetida/hing(be careful not to burn it)
  5. Add the curd and chilli powder quickly and stir for 2-3 minutes.
  6. Add about a cup of water.Bring to a boil.
  7. Add the papad,salt and cook for another 3-4 minutes.
  8. When it is done,garnish with chopped corriander.
  9. Serve hot with phulkas.

3 comments:

farah said...

hi there!
i like ur recipe; i want to try it but befor that i just want tto mak sure that the gravy will hav very very light consistency since only curd is added and there is no tomatoes or onion or other thickening agent..right??? secondly papad is not atal roasted or fried; it is kaccha and added straight to the gravy at the end.....im i right..thax in advance 4 clarifying my doubts :) take care...

Sweta said...

Farah,thanks for visiting my blog and choosing to make a healthy recipe.You are right,the gravy will be very thin,infact,if you leave it aside for long after cooking-the papad will absorb the gravy.
The papad is absolutely 'kaccha'(not fried or toasted).
Let me know how it turns out :-)

Ambika said...

Hey Shweta, Thanks for visiting my blog. I'm so glad I could discover yours! Such informative posts and lovey recipes!!