Dec 6, 2007

Haapla Aambat ( Papad curry )

Ever heard of papad in a curry ?? Well, it might sound strange but I can gaurantee its worth giving a try. Am not sure if its a popular dish even among the Konkani's, but was a hit in my place. Since we use coconut so much in our cuisine, it is one of those dishes which you make when run out of all vegetables, but still want to make aambat. You get the curry to mix with the rice, and the haapal (papad)pieces in it becomes soft and good to taste, as well as gives a great aroma to the dish. You must try it to get the feel of it.


Grated Coconut - 1/2
Red chillies - about 10 - 12
Coriander seeds - 1 tsp
Tamarind - 1 piece
Haldi powder - 1/4 tsp
Haapal ( papad ) - broken into medium size pieces. I used white papad ( thts papad with green chillies). Can use the ones with red chillies also ).
Salt - to taste


- Grind the coconut, coriander seeds, red chillies, tamarind, and haldi to a fine paste with enough water.
- In a pan, take little oil, add udad dal and mustard seeds. When the mustard seeds start cracking, add hing and curry leaves and the papad pieces. Fry the papad pieces nicely in it.

- Then add the ground coconut paste and add salt. Add water to adjust the consistency and boil. Be careful while adding salt, since the papads have salt in them, so add accordingly.
- Serve the curry with rice. And enjoy the papad pieces in it :)..

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1 Comment:

Meera said...

I had never heard of papad curry konkani way. Although i know Gujaratis and marwadis make papad curry but that's without coconut. Thanks for posting something unique!