"Pappad Kismuri (Dry Salad)" ... this is a common side dish from Konkani Saraswat Cuisine served largely with pejje jevan or with dalitoy- rice ... a simple dish prepared using crushed roasted or deep fried spicy pappads along with finely chopped onions and a little bit of freshly grated coconut ... you can prepare veg. or non. veg kismuri with any fried/ roasted ingredient of your choice be it sun- dried items or veggies ... they simply taste awesome and is relished almost in all Konkani homes ... I served it for pejje jevan along with a few others ... Yummilicious ...
** Pappad/ Happla 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/ pejje jevana/ rice porridge. Tastes simply awesome though preferred during winter and monsoon it can be had all through the year especially when one is tired or has eaten heavy food through the week, then this simple food works best keeping the tummy light yet full. I written a lot about this kismuri a dish that can be prepared both with addition or masala or as it is. The same is prepared as I mentioned in title by either deep frying or roasting sun dried items or veggies.
** There are many choices in Blog to which I am sharing a common link, along with another one which falls exactly same except there I prepared with happolu ie red chilly papad while here I have used ordinary pepper pappad/ miri papad easily available in the store and of which the picture is shared along with. Do excuse me for not repeating the recipe, but then there really is no point in doing so again as the recipe is identical. I have made this post just to put forth the choices … here I roasted the papad on open flame, crushed them with rolling pin and used them along with onions, freshly grated coconut, green chilly pieces, pinch of salt, dash of coconut oil and garnished a little bit with coriander leaves.
** Always serve the "Pappad Kismuri (Dry Salad)" immediately on mixing the ingredients as if delayed or kept to rest it does not hold to crispiness coz. of the addition of coconut and onion which makes the papad go limp and the taste is lost. So, do keep it mind to keep all ingredients prepared and kept ready separately aside, if you want to prepare it before hand and only mix them all just before serving. Goes very well with peja / kanji / ganji oota / rice porridge but can be served with dalitoy-rice too. I served this with surai tandla pejja/ surti kollam rice porridge along with pickle and kadgi chakko a popular semi dry curry from Konkani saraswat cuisine and it was a lovely combination. 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.
** Give below is the link for guidance of preparing the kismuri in detail, just replace with pappad in place of happolu/ red chilly pappad while rest of the method remains same.
** Given below is a common link to all “Kismuri” items in the blog both with and without addition of masala and also Veg. and Non-Veg with sun dried items and veggies too, do browse through the one’s you would like to try out …
No comments:
Post a Comment
Thanks.