Craving a snack that’s crispy, savory, and packed with the authentic flavors of Kerala? Pappadam Thalichathu—a quick preparation made by tossing fried pappadam in aromatic tempered coconut—is your answer. This traditional Kerala tea-time snack requires just a few pantry staples, comes together in minutes, and delivers a wonderfully satisfying crunch with every bite. Perfect as a standalone snack or as a crunchy side dish with rice and curry, this recipe brings a touch of home-style comfort to your table with minimal effort.
- Ingredients :
- 4-5 Kerala-style plain pappadams
- 1 cup grated fresh coconut
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 2-3 dry red chilies, broken
- 8-10 fresh curry leaves
- ¼ teaspoon turmeric powder
- Salt to taste
Fry the Pappadams to Crispy Perfection
Heat about 2-3 tablespoons of coconut oil in a small pan over medium heat. Once hot, fry the pappadams one at a time until they puff up, turn crisp, and turn light golden. This should only take a few seconds per side—be careful not to burn them. Remove the fried pappadams and place them on a paper towel to drain excess oil. Once they cool slightly, gently break them into bite-sized, rustic pieces by hand.
Sauté the Aromatic Coconut Tempering
In the same pan, lower the heat to medium-low and add another tablespoon of coconut oil if needed. Add mustard seeds and let them splutter. Then add broken dry red chilies, curry leaves, chopped shallot (if using), and a pinch of asafoetida. Sauté for about 30 seconds until the shallots soften and the curry leaves become fragrant. Add the grated coconut, turmeric powder, and a little salt. Sauté for 1-2 minutes, stirring continuously, until the coconut is lightly toasted and aromatic.
Toss It All Together
Reduce the heat to low. Add the broken pappadam pieces to the pan with the tempered coconut. Gently toss everything together until the coconut mixture evenly coats the crispy pappadam bits. Be careful not to break the pappadam further. Taste and adjust salt if needed. Turn off the heat immediately to retain the crispness.
Serve Fresh and Crunchy
Transfer the Pappadam Thalichathu to a serving bowl. This snack is best enjoyed fresh, while the pappadam is still crispy and the coconut is fragrant. Serve it as a standalone evening snack with tea or coffee, or as a crunchy side dish with steamed rice and a simple Kerala-style curry or rasam.