Papad Curry Recipe – Authentic Indian Kadai Style with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Papad Curry Recipe – Authentic Indian Kadai Style with Kasuri Methi

Hey everyone! If you’re anything like me, you’re always looking for quick, comforting, and flavorful Indian dishes. And let me tell you, this Papad Curry is it. It’s a hug in a bowl, seriously. I first made this when I was craving something simple but satisfying, and it’s been a family favorite ever since. It’s a fantastic way to use up those roasted papads and transform them into a delicious, tangy curry.

Why You’ll Love This Recipe

This Papad Curry is a real winner for a few reasons. It’s incredibly easy and comes together in under 20 minutes – perfect for a weeknight meal! The combination of crispy papad, tangy curd, and aromatic spices is just divine. Plus, it’s a unique dish that’s sure to impress your family and friends. It’s a little different from your usual dals and curries, and that’s what makes it special.

Ingredients

Here’s what you’ll need to make this amazing Papad Curry:

• 4 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• Pinch of asafoetida (hing)
• Few curry leaves
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 green chilli, slit
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp coriander powder
• 1 cup water (240ml)
• 1 cup whisked curd (240ml)
• 4 papads, roasted
• ½ tsp salt (adjust to taste)
• ½ tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp chopped coriander, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish:

• Kasuri Methi: Don’t skip this! It adds such a wonderful, unique aroma and flavor. Seriously, it’s a game-changer. You can find it at most Indian grocery stores.
• Papad: I prefer using roasted papads for this curry, as they hold their shape better. But you can use fried papads too – just be mindful that they might soften more quickly. Plain or lightly salted papads work best.
• Spice Levels: Feel free to adjust the red chilli powder to your liking. My family prefers a medium spice level, but you can definitely add more for a fiery kick!
• The Kadai: While you can make this in a regular pan, a kadai (Indian wok) really helps to develop the flavors. The rounded bottom and thick walls distribute heat evenly.
• Regional Variations: Some families add a touch of jaggery (gur) for a hint of sweetness. It’s totally up to you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai over medium heat. Once hot, add the mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter – you’ll know they’re ready when the mustard seeds start to pop!
2. Add the finely chopped onions and sauté until they turn translucent and slightly golden brown. This usually takes about 3-4 minutes.
3. Mix in the ginger-garlic paste and slit green chilli. Sauté for another 2 minutes, until fragrant.
4. Now, add the turmeric powder, red chilli powder, and coriander powder. Cook on low heat for about a minute, stirring constantly, until the spices are aromatic. Be careful not to burn them!
5. Pour in the water and whisked curd. This is where things get a little tricky – stir continuously on low flame to prevent the curd from splitting. Patience is key here!
6. Break the roasted papads into pieces and add them to the curry. Mix well, ensuring the papads are submerged in the gravy.
7. Season with salt (remember papads already contain salt, so adjust accordingly!) and simmer for 2 minutes, allowing the flavors to meld together.
8. Finally, sprinkle the garam masala and crushed kasuri methi over the curry. Stir to combine, and then garnish with chopped coriander.

And that’s it! Your delicious Papad Curry is ready to be enjoyed.

Expert Tips

• Preventing Curd Splitting: The key to preventing the curd from splitting is to keep the heat low and stir constantly. You can also temper the curd by adding a spoonful of the hot gravy to it before pouring it into the kadai.
• Roasting Papads: For the best texture, roast the papads until they are crisp but not burnt. You can roast them over an open flame, in the microwave, or in a dry pan.
• Spice Control: Start with less chilli powder and add more to taste. You can always add more spice, but it’s hard to take it away!

Variations

• Vegan Adaptation: Easily make this vegan by using plant-based yogurt instead of dairy curd. Coconut yogurt or cashew yogurt work beautifully.
• Spice Level:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Use 1 tsp of red chilli powder (as per the recipe).
  • Hot: Add 1 ½ – 2 tsp of red chilli powder, or add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often served during Janmashtami and Diwali festivals in some families. It’s a light yet satisfying dish that’s perfect for festive occasions. My aunt always makes a big batch for Diwali!

Serving Suggestions

Serve this Papad Curry hot with chapati, roti, or steamed rice. It also pairs well with a side of raita (yogurt dip) or a simple salad. It’s a complete meal in itself, but feel free to add a side dish if you’re feeling extra hungry.

Storage Instructions

Leftover Papad Curry can be stored in an airtight container in the refrigerator for up to 2 days. The papads will soften over time, but the curry will still taste delicious. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of papad works best for this curry?

Plain or lightly salted, roasted papads are ideal. They hold their shape better and don’t make the curry too salty.

2. Can I make this curry ahead of time?

You can prepare the base gravy (up to step 5) ahead of time and store it in the refrigerator. Add the papads just before serving to prevent them from getting soggy.

3. How do I prevent the curd from splitting while cooking?

Keep the heat low and stir continuously. Tempering the curd before adding it to the gravy also helps.

4. What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice with a unique flavor. It’s often used in Indian cooking to aid digestion. You can find it at most Indian grocery stores, usually in powder or resin form.

5. Can I use store-bought ginger-garlic paste?

Yes, absolutely! It’s a convenient option if you’re short on time. Just make sure it’s fresh and of good quality.

6. What is the best way to roast papads for this recipe?

You can roast them over an open flame, in the microwave, or in a dry pan. Roast until they are crisp but not burnt.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!