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Theek mirsange Happala Kismuri / Red chilli papad❤️🌶
This salad is a typical traditional Konkani side dish.
This dish very easy to prepare with a few ingredients.
Ingredients
Spicy red chili papads (Happala or happolu): 5-6 (fried or dry-roasted)
Fresh grated coconut: 1 cup
Onion: 1 medium (finely chopped)
Green chili: 1 (finely chopped ( optional as the papad is very spicy)
Coconut oil: 1 to 2 teaspoons
Salt: To taste (add very little as the papads already have salt)
Recipe
Deep-fry the chilli papads in hot oil or dry-roast them over flame until crisp. Let them cool. Keep aside
In a mixing bowl, add the chopped onions, grated coconut, chopped green chilli ,little salt, and coconut oil. Rub the ingredients gently with your fingers to release the onion flavors.Keep this mixture aside.
Now crush the fried or roasted papads coarsely with hands.Add the crushed spicy papads to the mixture just before serving so the papad stays crispy and crunchy .Mix nicely .
Enjoy spicy, crunchy happala kismuri with hot steamed rice and dal, or pej (rice congee)
Note
1.This kismuri is generally prepared during monsoon. We can aldo add chopped coriander leaves.
2.Konkanis from Karnataka generally prepare these red spicy chilli papads ( happolu) at home.
Nowadays we get these happolu in Mangalore stores, too
3.We can use batate happolu/ potato papad instead of red chilli happolu
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