Pappadam Curry

Ingredients

5 pappadam

enough oil to fry the pappadam (Preferably coconut oil)

1 big gooseberry size tamarind

1 small gooseberry size jaggery

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp red chilli powder

1 pinch turmeric powder

1 tsp sambar powder

1/2 tsp bengal gram (channa dal)

1/2 tsp sambar dal (toor dal)

1/4 tsp black gram(urad dal)

a twig of curry leaves

salt to taste

water enough to extract the tamarind juice

Preparation

1. Fry the pappadam in oil and keep aside.

2. Heat 1 tbsp oil in a kadai. Add the mustard seeds. Once it splutters, add the curry leaves, fenugreek seeds, channa dal, toor dal and urad dal and saute for 30 seconds.

3. Now reduce the flame to sim and add the red chillly powder, turmeric powder , sambar powder and powdered jaggery to this and mix well for another 30 seconds.

4. Extract the tamarind juice in  medium  consistency and add this to the mix. 

5. Once it starts boiling , turn off the heat.

6. Crush the fried pappadam into medium size pieces and add in the curry.

7. Adjust the salt accordingly after tasting as the pappadam will be salty.