Sambar Sadam, Pappadam and Kerala Coconut Chammanthi

Ingredients

• 8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
• 1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)

Instructions

1. 1

   Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.

2. 2

   Method 1: Deep Frying (Classic Method)

   • Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
   • To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
   • Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
   • Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
   • Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all pappadams, frying one at a time.
3. 3

   Method 2: Roasting over Open Flame (Smoky Flavor)

   • Turn on a gas stove to a low-medium flame.
   • Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
   • Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
   • The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
   • Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4. 4

   Method 3: Microwaving (Oil-Free Method)

   • Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
   • For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
   • Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
   • Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5. 5

   Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.

Ingredients

• 1 cup Grated Coconut (Fresh or frozen, thawed)
• 6 pcs Shallots (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 pcs Green Chillies (Stems removed, adjust to taste)
• 2 pcs Dried Red Chillies (Broken into pieces)
• 1 tsp Tamarind Pulp (Seedless and tightly packed)
• 10 leaves Curry Leaves (Fresh leaves)
• 0.5 tsp Salt (Adjust to taste)
• 1 tsp Coconut Oil (Optional, for flavor and binding)

Instructions

1. 1

   Combine Ingredients in Grinder

   • In a small mixer grinder jar (a chutney jar works best), add the grated coconut, peeled shallots, chopped ginger, green chillies, and broken dried red chillies.
   • Add the tamarind pulp, fresh curry leaves, and salt to the jar.
2. 2

   Grind to a Coarse Mixture

   • Secure the lid and grind the mixture in short bursts using the pulse button. It is crucial not to add any water.
   • After a few pulses, stop and scrape down the sides of the jar with a spatula to ensure even grinding.
   • Continue pulsing until you achieve a thick, coarse, and semi-dry texture. Be careful not to over-grind, as this will release excess oil from the coconut and turn it into a fine paste.
3. 3

   Shape and Serve

   • Transfer the ground chammanthi to a bowl.
   • If using, drizzle the coconut oil over the mixture and mix it in with your fingertips. This enhances the flavor and helps in shaping.
   • Traditionally, the chammanthi is pressed firmly in your palm to form a tight ball (urunda).