This is a very traditional Kerala dish that I am sure you will not find in a restaurant. In fact, I suspect that many people of my generation and younger in Kerala would never have heard of or seen this dish. While it is very easy and simple, it is full of flavor and those of us who have had this dish growing up will have nostalgic memories about it.
One word of caution. Keeping the windows open or the exhaust running when roasting the chillies is recommended. I have made the mistake of doing this in a closed room in winter and my family was coughing even a few hours later
Difficulty level: Easy
Preparation time: 5-10 mi
Makes: 1 serving
Ingredients:
Shallots: 5-6 small (crushed, using a mortar and pestle)
Roast the pappad in the microwave until done. Roast the chillies until black or until you start coughing (It may sound odd but the couching trigger is the traditional way to ensure proper roasting) I have skewered a couple of chillies and held them on the fire in a gas stove in the past. Currently as I have an electric stove, I used a screen/mesh above the electric burner and placed the chillies on top till done.
Crack the pappad into small pieces. Combine with the rest of the ingredients in a bowl. Mix well with your fingers and you are done. Goes well with plain rice (Kerala Matta Rice).
One word of caution. Keeping the windows open or the exhaust running when roasting the chillies is recommended. I have made the mistake of doing this in a closed room in winter and my family was coughing even a few hours later
Difficulty level: Easy
Preparation time: 5-10 mi
Makes: 1 serving
Ingredients:
Shallots: 5-6 small (crushed, using a mortar and pestle)
Dry red chillies: 2, dry roasted (ചുട്ടത്)
Pappad: 1, dry roasted (ചുട്ടത്)
Tamarind: size of a small lime
Salt: to taste
Coconut oil: 1 1/2 tsp
Roast the pappad in the microwave until done. Roast the chillies until black or until you start coughing (It may sound odd but the couching trigger is the traditional way to ensure proper roasting) I have skewered a couple of chillies and held them on the fire in a gas stove in the past. Currently as I have an electric stove, I used a screen/mesh above the electric burner and placed the chillies on top till done.
Crack the pappad into small pieces. Combine with the rest of the ingredients in a bowl. Mix well with your fingers and you are done. Goes well with plain rice (Kerala Matta Rice).
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