Pappadam Thoran is a new-gen side dish for lunch. In a traditional South Indian lunch, there will always be rice, a curry, and a side dish-usually some kind of stir fry, vattal, or pappadam.
Pappadam (or pappad) is made from urad dal in South India. It’s available in both plain and spicy versions. No South Indian sadya is complete without pappadam being served.
This recipe is an upgraded version of the regular pappadam-turned into a stir fry. And the best part? You can easily make it using leftover pappadams!
What makes this delicacy special is that it’s a little spicy-and of course, crunchy too. It works perfectly as a side dish or even as a spicy tea-time snack.
The recipe is simple:
First, tear raw pappadams into small pieces, fry them, and keep them aside. Then, in hot oil, roast mustard seeds, chilli flakes, onions, and other spices. Finally, add the fried pappadam pieces and mix well.
That’s it-your Pappadam Stir Fry is ready!
Pappadam Thoran
Ingredients
Instructions
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Fry the papadam: Heat oil and deep-fry each papadam on both sides. Set aside.
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(If you already have fried papadam, skip this step.)
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Prepare the tempering: Heat oil in a pan. Add mustard seeds and let them splutter.
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Add dry red chillies and curry leaves. Sauté for a few seconds.
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Add sliced onions and salt. Sauté until the onions turn translucent.
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Add turmeric powder and red chilli flakes. Mix well.(You may skip the chilli flakes if you prefer a milder version.)
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Crush the fried papadam with your hands and add it to the pan.
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Alternatively, you can tear raw papadam into small pieces and fry them directly before adding.
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Mix everything well and turn off the flame.
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Papadam Thoran is ready to serve. Goes well with rice and simple curries.