Prep Time: 15 min
Cooking Time: 5 min
Serves: 2 to 3
- Kerala pappadam (torn roughly in to small bits) - 4
- Onion (finely chopped) - 1 large sized
- Fresh/frozen grated coconut - 1/2 cup
- Turmeric powder - 1/4 tsp
- Cumin powder - 1 tsp
- Garlic pods (crushed) - 6 to 8
- Vegetable Oil - to deep fry
- Coconut oil - few drops
- Salt - to taste
- Vegetable oil - 2 tsp
- Mustard seeds - 1 tsp
- Split urad dhal - 2 tsp
- Dry red chillies (broken) - 2
- Curry leaves - few
- Heat enough vegetable oil in a pan in medium flame for about 2 min.
- Add roughly torn pappadam pieces & deep fry them; drain in kitchen towels; set aside.
- Heat a teaspoon of vegetable oil in another pan on medium flame, add mustard seeds & let it splutter.
- Reduce flame to low, add split urad dhal, broken dry red chillies, curry leaves & saute for a min or two.
- Add finely chopped onion, crushed garlic pods, salt & saute until golden brown in medium flame.
- Add the deep fried pappadam pieces, turmeric powder, grated coconut & cumin powder; combine well.
- Reduce flame to low, close with lid & cook for about 3 min.
- Adjust salt according to taste.
- Drizzle few drops of coconut oil; seal with lid and set aside for 15 min for all the flavors to set in completely.
- Serve hot along with appalam puli kuzhambhu saadam, rasam saadam, sambhar saadam, vathakuzhambhu saadam and also with pulao varieties.