Here’s the recipe for Pappadam Thalichathu that holds a special place in my taste memories.
- Cut Pappadam into diamond shapes. You may tightly roll 2-3 Pappadam at a time, into a tube, and then cut them into small pieces using a scissor or knife. Deep fry Pappadam- diamonds until it is crisp and puffed up well; drain them and leave them on a plate.
- Heat 1-2 tablespoon coconut oil in a large wok/cheenachatti/kadai and splutter mustard seeds and add thinly sliced onions and curry leaves. Sauté onions until they turn brown. Switch off the flame and ( to avoid burning the chilly powder) remove wok from the burner; add chilly powder and mix well with seasoned onions and curry leaves and transfer all the fried pappadam to the wok and coat thoroughly with the spices and herbs.
- This can be stored in an airtight container for weeks (provided you have fried/browned small onions well). • Serve with rice.