Happala~Piyava Kismuri / Red Chilly Papad~Onion Salad.

“Happala~Piyava Kismuri / Red Chilly Papad~Onion Salad” …. A delicious side dish that can be served as a sort of crispy salad with Dal-Chawal or Peja / Kanji / Ganji / Rice Porridge … A comfort meal specially during dinner time .... Yummy Yumz ..... 

** Happla-piyava kismuri is a salad sort of dish common in Konkani Saraswat houses served with either Dal-Chawal as a side dish or with peja / kanji / ganji/ rice porridge. This is more relished at dinner with a little bit of pickle and peja. Tastes simply awesome during the season of monsoon. This is a sort of salad that is prepared and served immediately on prepared. Happala Kismuri that is generally prepared is a simple dish that needs red chilly papads to be roasted and crushed. To this finely chopped onion and grated coconut is added. Tastes simply awesome. Somehow, though I have added many kismuri and one more with boondi on similar lines before, this one though is prepared often in my home was left out from posting. 

** Sometimes I never realize that simple dishes should also be posted for the benefit of newbie of children who have settled elsewhere and have either forgotten it or simply have no knowledge of the same. A year back the request for pejje jevan type dishes baffled me as that was also something I never thought of posting. So I request each one of you to always send me mails or leave a comment on what you would like to be added on in this blog or even tell me something I have forgotten and you have full knowledge off. Knowledge be it of food or anything else is supposed to be shared. There is joy in sharing it, and when you get good feedback it really makes your day thinking that you have made someone else happy and made their day. Life is all about caring and sharing is caring as I always say. 

** Coming to Happala~Piyava Kismuri, I have many more lined up, some which I already have posted, some are in draft mode and many more are just to be prepared. Time really flies, I hardly find time to cook what I have saved to do or what I have in mind. Anyways, this one is really simply and is best served with pejja, but also goes well with dal-chawal. I served it with ukde pejja / red boiled rice porridge and vaingana~masahing saanga talasani / brinjal drumstick garlic seasoned bhaji. An awesome combination which I will post as combo meal immediately after this post. You can keep an watch for the same too. Here is the simple method of preparing “Happala~Piyava Kismuri / Red Chilly Papad~Onion Salad” … My Style ….. 

** The Mirsange Happolu / Red Chilly Pappad used here is store bought from South Indian stores to be precise. It is always available all round the year in Mangalore Stores, more so during the month of April-May ie Summer time, when they are prepared and sold in bulk for year round storage. 

**Roast/ Microwave/Deep fry 8-10 red chilly papads / happolu. Put them in between sheets of paper and crush them to coarse powder mixture by rolling over with a rolling pin from outside. You can also put them in a brown paper bag and then roll with rolling pin / lattoni over it a few times till they are coarsely powdered. Collect the coarsely powdered papad in bowl. That’s the easiest and commonly used method. I always roast them on Microwave. You may follow the gas method or even deep fry them in hot oil. You can also powder them and store them in airtight container and use the same within 2-3 days as suitable to you. It does remain fresh and if it does go limp, you can just put them on a glassware dish and microwave for 30 seconds or so and it will be crisp again ie. if using microwave. 

** Peel of the skin of one large or 2 medium sized onion and cut them into fine pieces. Also freshly grate about ¼ cup, the top white portion of coconut and keep that ready aside too. Add in both the onion pieces and the coconut to the papad pieces in the bowl and toss well to mix evenly. There is no need of adding in salt to this salad as the papad usually has enough salt content in them. However, you can check and add in to taste if you find it necessary. There is no need of adding anything else to this kismuri. If you choose too and if you have microwaved or gas fried the papad then you can add ¼ tsp of coconut oil and mix it well with the salad. It tastes great when coconut oil gets coated on to the papad and onion. However, if you have deep fried the papads do not add in the oil. 

** “Happala~Piyava Kismuri / Red Chilly Papad~Onion Salad” is done and ready to be served. Always serve this immediately on mixing the ingredients or else it does not hold to crispiness as the addition of coconut and onion makes the papad go limp and the taste is lost. Goes very well with peja / kanji / ganji oota / rice porridge but can be served with dalitoy-rice too. I served this with red boiled rice peja and it tasted simply heavenly. Do try this out and enjoy with your family and friends. A very handy dish specially during dinner time when you are short of time, yet want to have a comfort meal. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….