Papad ki sabzi
AI-drafted · awaiting admin review
Roasted papads broken into a spicy curd gravy, a quick dish from the desert kitchen that needs no fresh vegetables.
Region: Rajasthan (Marwar)Occasion: Everyday lunchTime: 20 minServes: 3Vegetarian
Ingredients
- 4 moong or urad dal papads
- 1 cup curd
- 1 tsp besan
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- A pinch of hing
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp turmeric
- Salt to taste (papads are salty)
- Chopped coriander
Method
- Roast the papads on a flame and break them into large pieces.
- Whisk the curd with besan, the dry spices and 1 cup water.
- Heat ghee, add cumin and hing, then pour in the curd mixture, stirring all the time.
- Bring to a boil and simmer for 5 minutes.
- Add the papad pieces just before serving so they stay a little firm. Garnish with coriander and serve with roti.
History
Sun-dried papads keep for months and are found in every Rajasthani kitchen, so they became the base for a curry in the dry season.
Significance
Papad ki sabzi shows the thrift of desert cooking: a full dish from stored ingredients in a few minutes.