அப்பளப் பொரியல் – Pappadam/Appalam Poriyal

I am a great fan of Appalams,Vadagams,Vathals….I love appalam with Biryani,Mutton/Chicken kuzhambu,Vathal Kuzhambu,Pulao,Sambar,Dal……as a whole I like to have it with anything.Whenever I come back from India I used to purchase a lot of Appalam packets,Vadagams,Vathals(Fryums) to survive till the next vacations.My dad used to make and give me my favorite vengaya vadagam which has been a life saver for me at many times during lunch.My mom used to prepare other vathals for me.Coming to this recipe.Chitra athai,my neighbor in chennai taught me how to make this simple and easy appalam poriyal.When I was staying in chennai she used to often cook for me and give.One day she made this poriyal.It was so tasty and I felt it so innovative.I asked her for the recipe and From then on I too used to cook it now and then.You can also make it with Leftover Pappadams/Appalams.You can have it with Rice and Kuzhambu or any variety rice.

Lets see how to make it.

Preparation Time : 5 mins
Cooking Time : 15 mins
Serves : 2 Persons

INGREDIENTS REQUIRED

Appalam/Pappadams – 10
Oil – for frying
Mustard – 1/2 tsp
Urad dal – 1/2 tbsp
Cumin seeds – 1/2 tsp
Onion – 1 (Big size)
Dried red chilli – 2
Green chilli – 2
Curry leaves – 2 sprigs
Asafoetida – 1/8 tsp
Salt to taste

METHOD

1.Finely chop onions and green chillies.In a kadai heat oil for frying appalam/pappadams.Fry them one by one.Place them in a tray lined with tissue paper to remove excess oil.
2.To a kadai add 1 tbsp of oil.Once it got hot add mustard seeds.Allow them to crackle.Then add cumin seeds,urad dal.
3.Add chopped onions.Saute them well in oil.Break dried red chilli into pieces,add them along with green chillies and curry leaves.Add asafoetida.Saute them all together till the onions have turn translucent.Add little salt as pappadams already have salt in them.Switch off the flame.
4.Crush the fried pappadams into small pieces.Add this to the sauteed onions and mix them all together.Add crushed pappadams just before serving so that the pappadam will remain crispy while eating.
Serve hot with Rice along with any Kuzhambu or with Variety Rice.

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