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This awesome dish can be served with rice or with roti. This is a quick recipe for instant gratification of the taste buds!
Ingredients
- 4 medium sized unroasted poppadoms cut into 1"/ 2.5 centimeter (1.0 in) squares
- 1 teaspoon(s) cumin seeds
- ½ teaspoon(s) each of asafoetida and turmeric powders
- 1 teaspoon(s) red chilli powder
- 2 tablespoon(s) yoghurt
- 2 cup(s) water
- 2 tablespoon(s) ghee (clarified butter) / butter / oil
- 1 tablespoon(s) chopped fresh coriander
- Salt to taste
Steps
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Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds.
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Drop in the asafoetida and fry lightly.Advertisement
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Add the yogurt, turmeric, red chilli powder, and cumin powder.
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Mix well and stir fry on medium level for about a minute or two.
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Mix in water and salt.
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Add the poppadoms.
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Cover and cook on low heat till the poppadams change color.
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Adjust the consistency of the curry as desired. If a drier consistency is desired remove the lid and let the water boil off.
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Garnish with chopped coriander and serve.
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Tips
- Choose the north Indian style masala poppadams and not the south Indian ones.Thanks
- Some poppadams have black pepper and are very spicy; if you choose these, don't bother adding the red chilli powder in.Thanks
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