Kurdai Upma (Papad-kurdai subji)

This is another recipe from lost childhood memories..Though at home it was never called as "kurdai (कुरडई ) upma" I have just named it so to make more relevant today.

Traditionally summer month were the ones when every household will prepare Papad and Kurdai for next year. That is also the same time to finish the leftovers from previous year. So this was basically the dish to finish of the leftover small pieces of (चुरा ) papad and kurdai and was called and even eaten as "Papad-Kurdai jo Shak" or the Sabji. This has two fold use, one finish the leftovers which cannot be fried well and in hot summer months there used to be already shortage of fresh vegetables, so serve as side dish with the main meal.

Hmm..well so enough of long story and lets get to the business of making this unique Umpa.

Ingredients:

1. 1-1/2 Leftover raw pieces of Kurdai (and Papad optionally. Use papad like Nachani, Jwari, Rice etc. and Do Not use Udad Daal, Sagoo etc papad which turn sticky when added water)

2. 1 medium size onion, chopped

3. 2 Garlic cloves, chopped

4. 1 Green chilli, cut into small pieces

5. Few curry leaves

6. 1 tbsp fresh coriander chopped

7. 2 tbsp red chilli powder

8. 1/2 tbsp turmeric powder

9. 1/4 tsp rai

10. 2 tbsp oil

11. Pinch of sugar (optional)

12. Salt per taste

Preparation:

1. Soak the raw Kurdai pieces in water for around 10 mins and then drain the water. You can feel that the dry Kurdai becomes soft now

2. Hear oil in pan, add rai, green chilli, curry leaves and fry for a minute

3. Add garlic and onion and fry till onion turns light brown

4. Add turmeric powder, red chilli powder, fresh coriander and fry for 1-2 mins. Add sugar if using it. Add salt.

5. Add the soften Kurdai pieces and mix well. Cover and let it steam for 2-3 mins till the Kurdai pieces are cooked.

Server hot with tomato ketchup as snack item or have with hot phulka.

Here I am adding the pictures of Raw (कच्ची) Kurdai and the fried one pictures.
Though for this recipe I have used the broken pieces of raw Kurdai.

                                                       Kurdai before frying

                                                         Kurdai after frying