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- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Remember that if you let this dish stand for too long, the pappadam will soften. So, prepare the dish to be served immediately.
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Pappadam Thoran is a simple Keralite recipe made using papads. Keralites love to make this dish as it is easy to prepare and is also mighty tasty. It is a popular side-dish at any sadya or grand feast.
- Pappadam (10 to 15)
- Coconut, grated (1 cup)
- Green chillies (hari mirch) (4)
- Dry red chillies (sabut lal mirch) (2)
- Small onion (4)
- Coconut oil (½ cup)
- Yellow mustard seeds (sarson) (½ tsp)
- Curry leaves (kadipatta) (4 to 5)
- Salt (to taste)
- In a mixer-grinder bowl, pound the grated coconut along with some of the green chillies, kadipatta and the small onions.
- Lightly fry the pappadams and then crumple them. Then, add the salt and coconut mixture to it and mix.
- In a kadhai, heat oil and toss in the sarson. As it begins to crackle, add in the sabult lal mirch, rest of the chopped onions and kadipatta and sauté.
- Next, add in the pappadam-coconut mixture and stir well.
- Lower the flame and keep cooking for a few minutes.
- Serve hot with rice.
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