Papad vegetables are accessible to you at that moment. It occurs frequently in the house that there are no vegetables available, not even potatoes and onions, if we talk about it. At that point, the mind worries about what to create for dinner tonight. This is the best choice that is possible.
Are you aware of how delicious papad is as a vegetable? It’s a famous meal in Rajasthan, therefore everyone eats it with gusto.
Even though papad curry is being made all over the place these days, I’m going to give you a pretty basic recipe for papad with tomato and curd sauce today.
You guys should give this veggie a try; you’ll like it for sure.
4
servings5
minutes10
minutes15
minutesThe papad recipe I’m sharing with you today does not call for onion or garlic. You may simply prepare this vegetable for any event if you so want.
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Ingredients
Papad – 2
Cumin – ½ tsp
Asafoetida – 1 pinch
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Red chilli powder – ½ tsp
Kasuri Methi – 1 teaspoon
Curd – ½ cup
Tomato – 2 (make a paste of tomato, green chilli and ginger together)
Ginger – 1
Green chilli – 2
Directions
- The papad must first be microwave-cooked in order to be prepared for curry. To cook, place the papad in the microwave, heat for two minutes, then remove and check the doneness of the cooking. Cook it for two more minutes if not. Shall bake
- This time, we’ll heat up the mustard oil in the pan, add the cumin seeds, and quickly fry them for a few seconds. Next, we’ll add the coriander and turmeric powders and continue to cook them for a brief period of time. Don’t turn it up too high or the masala may burn.
- Now add tomato paste to it, add Kasuri fenugreek, salt and red chilli powder, mix it and fry all the spices until oil starts separating from the spices, for about 3 to 4 minutes.
- Now add water as per your requirement of gravy, I have added one glass of water here. If you want more gravy then you can add two glasses, if you want more gravy then you can also add half a glass of water in it.
- Finally, add half a cup of curd, and half a cup of water, and beat thoroughly. One important thing to remember here is to add the curd gradually, one spoon at a time, and mix with a ladle to prevent the vegetable from tearing and to improve the taste.
- Bring to a boil, then add the paper and break up the papad. You may choose how large or little you break the paper into.
- To bring out the best flavour of the spices within the papad, cover it and cook it over heat for two minutes after adding the papad.
- Turn off the gas after two minutes, transfer the hot papad curry to a pan, and serve.
Notes
- How did my recipe for today work out, in your opinion? Share in the comments area, please. At any moment, you may ask me any questions you may have regarding this recipe by using the comment box.
- Before using the curd with this recipe, take it out of the refrigerator at least 15 to 20 minutes in advance. This vegetable may go bad if you use room-temperature curd on its own.
Did you make this recipe?
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