Papadam Ularthiyathu (Spiced Fried Papads)

Ingredients

• Papad or papadam - 8 whole
• Dry red chilies - 10 whole
• Shallots - 6 whole
• Curry leaves
• Oil

Instructions

1. 1Cut each papad diagonally into halves so you have bite-size pieces to fry.
2. 2Heat oil in a deep pan or kadai over medium-high heat until hot, then fry the papad pieces in batches until they puff and turn crisp; transfer to a paper towel-lined plate to drain.
3. 3While the papads cool, grind the dry red chilies and shallots into a coarse paste — it should be rough rather than completely smooth.
4. 4Heat 2 tbsp oil in a separate pan over medium heat, then add the chili-shallot paste and curry leaves and sauté for 2-3 minutes until the raw smell of the shallots disappears and the mixture becomes fragrant.
5. 5Add the fried papad pieces to the pan and toss gently so each piece gets coated with the spiced paste; do this carefully so the papads do not break into dust.
6. 6Remove the pan from the heat and let the papads sit for a minute so the flavors mingle.
7. 7Serve the papadam ularthiyathu alongside steamed rice or kanji for a crunchy, spicy contrast.
8. 8Optional: garnish with a few extra curry leaves before serving for an extra hit of aroma.