Papad ki subzi is a delicacy of Rajasthan. It is mostly prepared in Jain, Marwari’s and Rajasthani household. It is prepared with curd, poppadam and other dry masalas. It can be eaten with rice or rotis.
Papad Ki Subzi / Poppa dam Curry
Category- Vegetarian
Ingredients
Papads (poppadam) 4-5, medium sized
Cumin seed (jeera) 1 tsp
Ginger garlic paste 2 tsp
Ghee 5 tbsp
Oil 5 tbsp
Salt to taste
Turmeric powder (haldi) ½ tsp
Coriander powder (dhania powder) 1 tsp
Red chilli powder (lal mirch powder) 1 tsp
Fresh Yogurt / curd (dahi) 2 cups, beaten
Water 1 cup
Green chillies 2, chopped
Ginger 1” long, peeled and chopped
Coriander leaves (dhania leaves) 1 small bunch, finely chopped for garnish
Method
In a pan heat oil, fry the papad and keep aside.
In another wok, heat the ghee, add in the cumin seeds, let it sputter. Add ginger-garlic paste and stir till it turns light brown.
Mix in chopped green chillies and ginger, cook for 2 another minutes. Pour the beaten fresh curd in the masala and stir.
Add water and bring the gravy to a boil, cook over low flame till the gravy thickens.
Break the fried papads (poppadam) into small pieces and put them in the gravy. Add salt and let it cook for 2-3 mins.
Finally, garnish with fresh coriander leaves and serve hot with rice or rotis.
In another wok, heat the ghee, add in the cumin seeds, let it sputter. Add ginger-garlic paste and stir till it turns light brown.
Mix in chopped green chillies and ginger, cook for 2 another minutes. Pour the beaten fresh curd in the masala and stir.
Add water and bring the gravy to a boil, cook over low flame till the gravy thickens.
Break the fried papads (poppadam) into small pieces and put them in the gravy. Add salt and let it cook for 2-3 mins.
Finally, garnish with fresh coriander leaves and serve hot with rice or rotis.
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