I had posted recipe for urad papad (uDida happol) sometime ago. These are quite delicate papads and break easily (if they are dried properly-completely dried papads are very delicate, so sometimes they are half dried when we want to transport them from one place to another and then they are dried again before storing). This gravy is a way of using these broken papads which are difficult to roast.
Last year when we visited our daughter, we had carried a big batch of papads for her. Even though we had taken all the necessary care, many of them were broken. So I made this traditional Konkani gravy. In olden days, this was a way of using the broken papads or making quick gravy without any vegetables. The gravy gets a very good taste from papads . We make this quite often at home too.
Ingredients: 1 cup fresh/frozen coconut 4 red chillies 3/4 cup papad pieces 1/2 tea spn mustard seeds 4-5 curry leaves 1/4 tea spn tamarind extract Oil Salt
Method: Grind coconut with tamarind and red chillies. Heat oil and add mustard seeds. When they start popping, add curry leaves and papad pieces. Fry them for few minutes. Add the ground coconut paste, enough water to bring it to required consistency and salt. Cook for 7-8mins. Serve hot with rice.
Serves : 3-4 Preparation time :15mins
She is the owner of one of my favorite food blogs – I have tried so many recipes from that blog , which we have absolutely loved. She is a person for whom, I have very high regards. A great friend who is always ready to help others. Yes, I am referring to Manisha. Probably it is high time I said Thanks to her :).
There are many recipes from her blog, which have become very common at my home. V has a list of dishes which he has been eating for years now. Though he enjoys almost all things I cook, there are only few that go into his list, which he asks for again and again. This is one latest addition to his list. Probably I have cooked this one almost every week after I saw it on Manisha’s blog.
I needed a name for the dish which V would remember easily. So when I tried it first time, I called it Varn – a dish prepared with dal and cumin seeds like this and this (there are some versions which do not have cumin seeds, but I normally follow this combo for varn). Since masoor dal (the red colored dal) cooks very fast, it takes hardly 20mins to cook. I made few changes to the original recipe. Thank you Manisha for this recipe and lot more.
Check out the original recipe .
Ingredients: 1 cup masoor dal (red colored, skinned masoor ) 2 green chillies 1/2 tea spn cumin seeds A pinch turmeric 1/4 tea spn pepper powder Ghee 2 tbl spn lemon juice 2-3 strands coriander leaves Salt
Method: Cook dal with green chillies and turmeric. Heat ghee and add cumin seeds. When they start popping, add cooked dal , pepper powder and salt. Cook for few minutes and before removing from heat, add lemon juice and mix well. Take off heat. Garnish with coriander leaves. Serve hot with rice.
Serves : 3 Preparation time : 20mins
