Tuesday, May 7, 2013

HAPPOLA KISMURI :ACCOMPANIMENT USING CHILLI PAPPAD

HAPPOLA KISMURI
AN ACCOMPANIMENT USING CHILLI PAPPAD

Today, I plan to share a dish which is popular amongst us Konkanis. I really am not sure to what extent it is made by others. All that I can say for sure is that it becomes a spicy and tasty accompaniment to the main meal. My husband says it makes for a delicious cocktail snack as well.

In Konkani cuisine, we make extensive use of various kinds of,  what we call,  "Happolu." These are pappad like fries served as accompaniment with the main course of rice and curry. Happolu are like first cousins to pappads. There are variants containing one of, either potatoes, chillis, and jackfruit.
The chilli variant is made primarily of urad dal (black gram) and red chillies from which it gets its colour.

In this snack/accompaniment which can be made in a jiffy, we crush the chilli  happolu ("mirsange happolu" in Konkani) to make a crunchy, spicy salad of sorts which we call "kismuri." Often these days, to avoid frying the pappads, I just "mic" them for a minute in the microwave and they emerge roasted and just as good. However,  some people prefer the more traditional and common fried version.

Ingredients:
  • Chilli Pappad (Mirsange Happolu), fried or microwaved, 6-7
  • Onions, chopped fine, 2 small
  • Green chilli, chopped fine, 2
  • Fresh coconut gratings, 1 tbsp
  • Coriander leaves, chopped, 1 tbsp
Note: **You will not find salt as an ingredient as the happolus already have salt in them.

Method: 

Crush the fried/microwaved chilli pappad into small pieces
Mix this well along with the chopped onions, green chillies and coconut gratings

Finally, garnish it with fresh coriander leaves, and serve