Curd dishes · Dahi jaa Samaraan
Khatto Saag
Fried poppadum in curd
A khatto (tangy), spiced yoghurt into which crisp, dark-brown fried pappad pieces (varas) are folded just before serving, served chilled.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Heat oil in a kadai over medium heat. Fry the varas until crisp and dark brown, drain them on absorbent paper and set aside.
Whisk the yoghurt until smooth and stir in all the spices. Grind the mustard seeds before adding them, and mix thoroughly.
Break the fried varas into small pieces, stir them into the whisked yoghurt and serve chilled.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Sugar is optional.
Serve with
Made during Panuma (a pregnancy ceremony). It can also be served as an accompaniment to any meal.
Nutrition
EstimatedPer serving
230 kcal
- Protein
- 4 g
- Carbohydrate
- 11 g
- Fat
- 19 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,140 kcal
- Protein
- 21 g
- Carbohydrate
- 55 g
- Fat
- 94 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos