Papad (Papadom) Kadi
Ingredients:
1. 2 tbs Besan (chick pea flour)
2. 2 cups plain yogurt ( the older the better)
3. 5-6 Papad ( any kind, jeera one is best though)
4. 1 tbs methi seeds (fenugreek seeds)
5. 1 tbs mustard seeds
6. 2 dried red chillies
7. 1/4 cup curry leaves or less
8. 1 tbs turmeric
9. 1 tbs red chilli powder
10. 1 tbs coriander powder
11. 3 cloves of garlic
12. salt to taste
13. 5-6 tbs veg oil
14. 5-6 cups water
Method:
1. Heat oil on medium in a deep bottom pan.
2. Add mustard seeds, methi seed, curry leaves and dried chilli to the oil.
3. In a seperate bowl mix the yogurt with all other spices and besan. Stir until all is mixed.
4. As the spices int he oil start to roast add the papad ( break it up into rough pieces)
5. When the papad looks half way cooked, add the yogurt mix , stirring continuously.
6. Add the all the water at the same time.
7. Keep steering until it comes to a rolling boil. ( turn heat lower if the kadi threatens to boil over)
8. Turn the heat to the lowest and keep the kadi boiling for 8-10 mins.
9. Turn heat off an cover.
Serve on a bed of white basmati rice.
Warning: Its a quick dish to make but can burn easily. Cook on low heat and always be present as it can boil over or if not steered the yogurt can curdle.
Ingredients:
1. 2 tbs Besan (chick pea flour)
2. 2 cups plain yogurt ( the older the better)
3. 5-6 Papad ( any kind, jeera one is best though)
4. 1 tbs methi seeds (fenugreek seeds)
5. 1 tbs mustard seeds
6. 2 dried red chillies
7. 1/4 cup curry leaves or less
8. 1 tbs turmeric
9. 1 tbs red chilli powder
10. 1 tbs coriander powder
11. 3 cloves of garlic
12. salt to taste
13. 5-6 tbs veg oil
14. 5-6 cups water
Method:
1. Heat oil on medium in a deep bottom pan.
2. Add mustard seeds, methi seed, curry leaves and dried chilli to the oil.
3. In a seperate bowl mix the yogurt with all other spices and besan. Stir until all is mixed.
4. As the spices int he oil start to roast add the papad ( break it up into rough pieces)
5. When the papad looks half way cooked, add the yogurt mix , stirring continuously.
6. Add the all the water at the same time.
7. Keep steering until it comes to a rolling boil. ( turn heat lower if the kadi threatens to boil over)
8. Turn the heat to the lowest and keep the kadi boiling for 8-10 mins.
9. Turn heat off an cover.
Serve on a bed of white basmati rice.
Warning: Its a quick dish to make but can burn easily. Cook on low heat and always be present as it can boil over or if not steered the yogurt can curdle.
