Poppadom varavittathu / Poppadom enhanced

Poppodom as such is a treat. Onam just got over and I have lots of left over poppadoms at home. Just plain poppadoms will not do any more. How about enhancing it's taste?

The recipe is fairly easy. Needs a bit of patience though, not for the cooking process, but in waiting for the final mix to happen!

It is not necessary to add salt, as Poppadoms have ample salt. But if you feel it necessary, do add salt AFTER you have tasted the end product.

poppadom

Ingredients:
Poppadom -1 packet of 10
Oil for deep frying

Shallots - 10
Curry leaf - 2 sprigs
Coarsely ground red chilli - 1 tsp or more (depending on your spice level)
Oil (preferably Coconut oil ) - 2 tbsp

Method:
Cut the poppadom into thin pieces of 2 cm lenght. Use your scissors.

Deep fry and remove almost immediately as they brown very easily.

Not a great color. Too brown.Yikes!

Cool and keep tightly covered in an airtight vessel.

Coarsely grind the shallots.

Heat 2 tbsp oil in a large kadai and fry the shallots and curry leaf together until golden.

Now add the red chilly powder and mix well on low flame for 1 minute. Turn off flame.

Now comes the patience part.
You MUST wait until the mixture cools down to room temperature.
If you add your poppadoms to the mixture before it cools down, the poppadoms softens. Trust me, I have done it.

Once the mixture cools down, add the fried poppadoms and mix well.

Transfer immediately back to the air tight container.
That's it. How easy!!
Enjoy with South Indian meals or as an evening spicy snack with your tea!