Poppadom’s are a staple of curry restaurants, providing the perfect crispy companion to any curry dish. Whether you enjoy them as a starter, a side, or simply a snack, these delicious discs of crunch are an essential part of any curry meal. But how much do you really know about poppadom’s? Let’s take a deep dive into their history, preparation, and the best ways to enjoy them.
Also known as papad or papadam, have been enjoyed for centuries. Traditionally made from lentil, chickpea, rice, or even potato flour, they are believed to have originated in South India before spreading throughout the subcontinent. Over time, they became a popular accompaniment to meals and a much-loved snack worldwide.
The traditional method of making them starts with mixing flour (usually urad dal flour) with water, salt, and spices. The dough is rolled into thin discs and then sun-dried to remove moisture. Once dried, the poppadom’s are ready to be cooked. They can be deep-fried for a light, airy texture, roasted over an open flame for a smokier flavor, or even microwaved for a quick and easy alternative.
Poppadom’s are incredibly versatile and can be served in many ways:
Classic with Chutneys – Mango chutney, mint sauce, and onion salad make for perfect dips.
Topped with Toppings – Try finely chopped onions, tomatoes, coriander, and a squeeze of lemon.
Crushed as a Garnish – Sprinkle crushed poppadom’s over curries or rice dishes for extra texture.
Dipped in Raita – The coolness of raita complements the crispiness beautifully.
Different regions have their own variations of poppadom’s, incorporating unique local spices.
Some recipes include black pepper, cumin, garlic, or even chili to add extra flavor.
The word ‘poppadom’ comes from the Tamil word ‘appalam.’
No curry meal is complete without poppadom’s. Whether you like them plain, dipped, or topped with delicious ingredients, they add the perfect crunch to your dining experience. Next time you enjoy a curry, don’t forget to add a side of poppadom’s to elevate your meal!
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