Indian cuisine · Soups & Stews

Papad ki Sabzi

Rajasthani desert cooking: papadam pieces are briefly cooked in a spicy yogurt-chili sauce and eaten right away.

Ingredients · for 4 servings

• 6 dried papadams (urad dal wafers)
• 300 g yogurt
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp asafoetida (hing)
• 2 tsp Kashmiri chili powder
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 bunch fresh coriander
• Salt

Instructions

1. Break the papadams into pieces of about 4 cm and set aside - they only go into the sauce right at the end.
2. Whisk the yogurt smooth with chili powder, turmeric, ground coriander, salt and 400 ml water until no flecks remain.
3. Heat the ghee in a wide pot, toast the cumin seeds and asafoetida for 30 sec. until the cumin crackles.
4. Pour in the yogurt mixture while stirring constantly and bring to a boil over medium heat, continuing to stir so the yogurt doesn't curdle.
5. Reduce uncovered for 6-8 min. until the sauce is thick and glossy, then add the papadam pieces and let steep for only 2 min. so they soften without falling apart.
6. Season with garam masala, sprinkle with coriander and serve immediately with hot chapati.