INGREDIENTS:
Pappad / Appalam - 5 to 6
Onion - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1/4 tsp
Curd - 2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
Coriander leaves - for garnishing
To temper:
Ghee - 1 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
HOW TO MAKE:
Break the pappads into pieces and keep aside.
Heat ghee in a kadai add cumin seeds and asafoetida. Add chopped onions and fry till turn into transparent.
Add ginger garlic paste and fry till the nice aroma comes or the raw smell goes. Add chopped tomatoes mix well then add the curd.
Blend well and add red chilli, coriander, garam masala and turmeric powder. Stir till curd mix well and form into a thick gravy. Add 1/2 cup of water and mix well.
Add pappad pieces and mix well and add needed salt. Add water as per needed consistency and bring to boil.
Pappad curry is ready. Serve hot with chappathies.
TIPS:
Pappad itself has salt and need not to be added while cooking or check before add salt.
Pappad get cooks soon and cook only for 4 to 5 mins.
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