As you all know by now, we LOVE Indian food. My dear sister sent us a care package for Channukah with a good number of packs of pappadums (thanks again Naama!). ‘Cuz a self respecting curry night MUST start with pappadums. And we (gasp!) had run out!
The other day, we invited friends over to have some late afternoon drinkies on the patio. I figured pappadums and beer, now that’s a nice combo! But of course you can’t have pappadums without the chutneys. In addition to homemade mango chutney, lime pickle (aka by Nick as “toxic waste”) and coconut chutney, I tried another recipe out of my FAVORITE cookbook. And it was very tasty indeed (also tasted great the next day on grilled chicken breasts and sautéed vegetables).
2 tbs tamarind concentrate
a cup hot water
2 tbs chickpea flour
1/4 cup cold water
2 tbs oil
1 tsp black mustard seeds
1 tsp fennel seed, crushed
1/4 tsp cayenne
1/2 tsp turmeric
1/2 tsp salt
1.5 tbs sugar
- Mix tamarind with hot water, then sieve
- Add 2 tbs of cold water to chickpea flour, mix to blend. Add two more tbs of water, mix to blend
- Heat heavy skillet, add oil.
- Toss in mustard seeds. Cover. When they stop popping, uncover and add fennel, cayenne, turmeric and salt.
- Add tamarind liquid, bring to a boil.
- Add flour batter. Mixing very well, bring to a boil and boil hard. Then simmer for a few minutes until fairly thick. (keep in mind that the mixture will thicken when cool so don’t over cook).