bloomhealthDinner, decided.
Curry leaf popcorn
Curry leaf popcorn, from above
VegVeganIndia x USA

Curry leaf popcorn

Movie popcorn with a Kerala tadka. Crackle, crunch, repeat.

15 minTime
3 gProtein each
mediumSpice
Tadka on popcorn3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
132kcal
3 gprotein
3 gfibre
15minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

4 servings
Coconut oil2 tbsp, divided
Popcorn kernels⅓ cup plus 1 tbsp
Curry leaves4 sprigs, leaves picked and dried
Dried red chilli1, broken
Black pepper½ tsp, coarsely crushed
Turmeric (ground turmeric)a pinch
Red chilli powder (indian red chili powder)¼ tsp
Salt½ tsp, fine

Method

4 steps
  1. 1Heat 1 1/2 tbsp coconut oil in a large heavy pot on medium high. Add the kernels, cover and shake now and then until popping slows to 2 to 3 seconds apart. Tip into a big bowl.
  2. 2Make sure the curry leaves are completely dry. Heat the rest of the oil in a small pan, add the curry leaves and red chilli and fry 30 seconds, standing back as they splutter.
  3. 3Off the heat stir in the pepper, turmeric and chilli powder.
  4. 4Pour over the popcorn with the salt and toss well.
Serve it like this

Serve in a big steel bowl with a few whole fried curry leaves on top.

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More like this

Chef's table fusion

Make it a meal

What goes with Curry leaf popcorn: a bread or rice, a side, something to drink and something sweet.

On the side Bhutte ka kees gratin50 min
On the side Mango caprese with kasundi15 min
To drink Masala chai10 min
To drink Saffron almond horchata45 min
Something sweet Filter coffee churros45 min
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