Pondering over ‘poppadoms’3 min read . Updated: 27 Jul 2013, 12:07 AM IST
Poppadoms are more fluff than substance. They are glorious, ephemeral and gone in minutes
The essential dishes of a Kerala sadya (feast) are paruppu (dal/lentils), pachadi (raita), and payasam (kheer). To that, I would add the poppadom or papad. This triumvirate reflects Indian vegetarian cuisine across most regions. There is the dal for protein, the yogurt-based raita to cool off and provide calcium, there is the sweet dish ranging from shrikhand to sandesh to kheer or payasam, and there is papad, which is our version of chips.
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