Kerala Style Pappadam Curry

To make Kerala Style Pappadam Curry, start by cutting the pappadam into 4-5 pieces and deep frying them until crispy. In a kadai, heat coconut oil and add fenugreek seeds until they pop. Sauté shallots until golden brown, then add turmeric, chilly, and coriander powders. Mix in tamarind paste and salt, cooking until the raw taste disappears. Grind grated coconut with cumin seeds and shallots into a fine paste. Combine the fried pappadam and coconut paste, stirring until bubbling. Finish by adding fresh curry leaves and coconut oil, letting it sit for 5 minutes before serving.

Yes, Kerala Style Pappadam Curry is suitable for a vegan diet as it primarily consists of plant-based ingredients like pappadam, coconut, and spices. Just ensure that the pappadam you use is made without any animal-derived ingredients.

If you don't have pappadam, you can substitute it with crispy rice crackers or even fried tortilla chips for a similar crunchy texture. However, the flavor will differ slightly, so keep that in mind when making your curry.

To store leftover Kerala Style Pappadam Curry, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.

Pappadam Curry pairs wonderfully with steamed rice and is especially delicious alongside potato fry or any vegetable stir-fry. You can also serve it with a side of yogurt or raita to balance the spices.