I had posted recipe for urad papad (uDida happol) sometime ago. These are quite delicate papads and break easily (if they are dried properly-completely dried papads are very delicate, so sometimes they are half dried when we want to transport them from one place to another and then they are dried again before storing). This gravy is a way of using these broken papads which are difficult to roast.
Last year when we visited our daughter, we had carried a big batch of papads for her. Even though we had taken all the necessary care, many of them were broken. So I made this traditional Konkani gravy. In olden days, this was a way of using the broken papads or making quick gravy without any vegetables. The gravy gets a very good taste from papads. We make this quite often at home too.
1 cup fresh/frozen coconut
4 red chillies
3/4 cup papad pieces
1/2 tea spn mustard seeds
4-5 curry leaves
1/4 tea spn tamarind extract
Grind coconut with tamarind and red chillies.
Heat oil and add mustard seeds. When they start popping, add curry leaves and papad pieces. Fry them for few minutes.
Add the ground coconut paste, enough water to bring it to required consistency and salt. Cook for 7-8mins.
Serve hot with rice.
Serves : 3-4
Preparation time :15mins