Serving Size of Fried Papadoms and Vegetable Curry: 4-6
Ingredients for Fried Papadoms and Vegetable Curry
1 onion, finely chopped
2 garlic cloves, thinly sliced
5cm piece of fresh ginger, finely grated
2 tablespoons garam masala
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon sugar
2x 400ml coconut milk
250ml vegetable stock
1/2 kg vegetables of your choice, trimmed and washed (I used cauliflower florets, sugar snap peas, sweet potato, spinach and sweet corn)
Juice of 1 lime
salt to taste
1 cup yoghurt mixed with 2 tablespoons chopped coriander and seasoned to taste
Directions to prepare Fried Papadoms and Vegetable Curry:
To make the curry, fry the onion in a splash of oil in a large pot.
When the onion is soft, add the garlic and ginger and stir-fry for a few seconds before adding the spices and sugar.
Fry for another 30 seconds then pour in the coconut milk and the stock.
Allow to come up to the simmer and cook for 5 minutes.
Next, add the vegetables that will take the longest to cook first. (I added the sweet potato first, allowed it to simmer for 7 minutes then added the cauliflower, allowed it to simmer for another 10 minutes and finally added the sugar snaps, spinach and corn and allowed it to simmer gently for a final 10 minutes.)
Add the lime juice and season to taste.
Serve the curry with popadoms and yoghurt sauce.
The Papadom Story
Papadum recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram (urad flour), rice, or potato.
In Kerala, guruvayoor pappadums are very popular as an ingredient of Kerala Sadhya. In Kerala, people from the Pandaaram caste prepare papadums. In North India, the lentil variety is more popular and is usually called ‘papad’.
Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper. Sometimes baking soda or slaked lime is also added. The dough is shaped into a thin, round flatbread and then dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
In most curry houses in the United Kingdom and Australia, they are served as an appetiser with dips which often include mango chutney and lime pickle.
Related recipes you might be interested
Bachalikura Pachadi Bachalikura Pachadi (Malabar Spinach leaves chutney)
Serving size of Bachalikura Pachadi: 5
Ingredients for Bachalikura Pachadi
Malabar spinach leaves - ½ […]
Fried Meat Piralen Serving Size of Fried Meat Piralen: 6-8
Ingredients for Fried Meat Piralen:
Chicken - 1/2 kg
Chopped Onion - 3 Nos (medium sized)
Chopped Tomato - 1 Nos (Large sized)
Ginger , […]
Fish Tomato Curry recipe Serving Size: 2
Ingredients for Fish Tomato Curry recipe:
Any fish fillets boneless, skinless, halfed - 500 gms (I used Salmon)
1/4 tsp turmeric powder
1 tsp […]
Green Chill Curry Serving Size: 4-6
Ingredients for Green Chill Curry
2 cups of whole fresh green fat chillis – (slit and deep fry for 1-2 mins in hot oil and drain on kitchen paper and set […]
Fried Fish with Stuffing Inside recipe Serving Size for Fried Fish with Stuffing Inside recipe: 4
Ingredients for Fried Fish with Stuffing Inside recipe:
4 mackerels, washed,cleaned and de-boned (Known as 'Banganda' in […]