Gingered Tomato Broth With Pappadam Noodles Recipe

Step 1

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, & cut into 1/8" chiffonade.

Step 2

Heat oil over moderate heat. Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. Stir in turmeric & tomato & cook about 4 to 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer for 15 minutes. Season.

Step 3

Just before serving, add noodles & spinach & simmer for a bare minute. Ladle into warmed bowls & garnish with cilantro.

Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers.

Yamuna Devi, "Yamuna's Table"

Things You'll Need

  • 5ea 5" plain pappadams
  • 12lg Spinach leaves
  • 1tb Peanut oil
  • 1ts Cumin seeds
  • 1 1/2tb Ginger, grated
  • 1ts Jalapeno pepper, minced
  • 1/4ts Turmeric
  • 3ea Ripe tomatoes, peeled,
  • - seeded & diced
  • 5c Stock
  • Salt & pepper
  • 2tb Cilantro, chopped

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