Rajasthani Papad Vegetable: Indian cuisine is famous all over the world for its diversity and unique taste. When it comes to traditional food of Rajasthan, the first thought that comes to our mind is Dal-Baati-Churma or Gatte Ki Sabzi. But another very special and popular dish of Rajasthani cuisine is papad curry. This is a recipe which, apart from being delicious in taste, is also very easy and instant to make.
Read :- Video-On World Poha Day, 3,000 kg 'Poha' made in Nagpur at once, a unique feat of Chef Vishnu Manohar.
Desert environment and history of this dish
A large part of Rajasthan is desert. In ancient times, due to lack of water and scorching heat, the availability of green vegetables was quite limited. In such an environment, the Marwari and Rajasthani people developed dishes that could be prepared with dry ingredients that had a long shelf life, without the need for fresh vegetables. The tradition of making delicious kadhis and vegetables using things like lentil papad, mangodi and gram flour started from here. Papad vegetable is a great example of this traditional thinking.
Why is papad vegetable so popular?
ready in less time
When there is no vegetable in the house or guests come suddenly, this vegetable is ready in just 10 to 15 minutes.
household items
It does not require any special or expensive material. Papad, curd and basic spices kept at home are enough.
great for digestion
Curd or buttermilk and tempering of asafoetida and cumin seeds is added to it, which is light for the stomach and easily digestible.
Very easy method to make
necessary materials
Moong or urad dal papads (3-4), whipped fresh curd (1 cup), cumin seeds, mustard seeds, asafoetida, turmeric, red chilli powder, coriander powder, garam masala, a little kasoori methi and oil or ghee.
method of making
First of all, roast the papad on gas flame or on a pan. If you want, you can also fry them lightly. After roasting, cut the papad into big pieces. Take curd in a bowl and add turmeric, red chilli, coriander powder and a little salt to it and beat it well.
Heat oil or desi ghee in a pan. Add tempering of cumin, mustard and asafoetida in it.
Now reduce the flame and add the spiced curd and keep stirring it continuously until the gravy starts boiling. (Remember, it is important to stir the curd continuously so that it does not curdle). After the gravy starts boiling, add one cup of water and let it cook for 2 minutes.
Finally add papad pieces and kasoori methi. Cover and cook for 1 to 2 minutes and turn off the gas.
correct serving style
Hot Rajasthani papad curry is served with bajra roti, puri or plain paratha. Its combination tastes great with rice also. If you are also fond of eating something spicy and traditional with less effort, then this dish is a perfect option for your kitchen.
Report: Deepanjali Mishra