Pistachio Sambharam + Shrimp Golgappa

It was a foggy , misty weekend with occasional drizzle , and the sky a thick cloudy soup , reminding us a lot about about the invigorating and charming monsoon evenings back home..We are yet to be recovered from the cold , salubrious or not , the nature created a perfect milieu for us to stay home , watched a lot of movies , with out goofing around much , yet we manage to make our presence for a dinner party at  a friends' place.

Talking about  rain , Monsoon is just days away in Kerala right? Remember how we all used to get drenched on the very first day of the school , the new uniforms , the bags and of course the new colored umbrellas with fresh smell on it , getting all soggy ?Good Times...

I guess ,with schools opening on all different dates  now, even Monsoon is in a fix as to when to make its grand entry ....

This recipe is inspired by "Hot Shots" from Monica Bhide's Modern Spice . Keeping the frame work , i altered it by adding spices and seasonings to my liking . I am not a big fan of pani puri or any chat for that matter , but this golgappa captured my taste buds like no other. 

Talking about Morum vellam aka Sambharam , I am a huge addict  , and i always have a bottle of spiced buttermilk , different seasoning each time , especially during Summer.

A simple drink and an appetizer , trust me , this is an excellent yet easy combo to serve at any party. Work your magic by adding your own ingredients just like me and serve. As Monica says , " Put the golgappa in your mouth and drink the soup , as you would eat a tapa with a glass of wine"

Recipe for Pistachio Sambaram / Spiced Buttermilk with Pistachios

Plain Yogurt - 1 cup

Chilled Water - 1.5 or 2  cups ( depends on how light you want it to be , i usually add 1.5 cup)

Shallots chopped - 2-3

Black pepper corns - 4-5 nos

Salt to taste

Pistachios - 3-4 table spoon ( shells removed and roughly chopped)

Lightly crush black pepper corns in a mortar and pestle .

In a bowl , add chopped shallots and crushed pepper , yogurt . Whisk well.

Add water , salt to taste and combine well. Add more water to make it in desired consistency.

Pour into glasses and top it with chopped pistachios.

Recipe for Shrimp golgappa /  Fried Crisp puris with Spicy Prawn filling

Golgappa - A packet may be ...20-25 nos.( depends on how much filling you put in each golgappas)

Shrimp - 1 cup ( i used the smallest salad shrimps i could get )

Onion finely chopped - 1 small

Garlic minced - 1 clove

Tomato finely chopped - 1 small

Red chili powder -  1/2  tea spoon

Turmeric powder - a large pinch

Mustard seeds 

Oil

If using raw shrimp , clean and de vein them. Heat oil in a pan and mustard seeds . When they splutter add chopped onion and garlic and cook till golden and add finely chopped tomato , cook till the oil separates. Add red chili and turmeric powder and mix well. Slide in the shrimp and cook covered for a couple of minutes. Uncover and stir fry a minute or two.( see notes at the end of the post ).

To serve :- Fill each golgappa with 1/2 or 1  tea spoon of shrimp filling and place on top of the buttermilk glass and serve.

Note :-

I used cooked salad shrimp and cooked for 5-7 minutes. if using raw shrimp , i advice you to cook for 10-12 minutes , sprinkling some water . Though they say , do not overcook shrimp , I prefer it to be a bit overcooked than undercooked , to be on the safer side. Shrimp can easily get your tummy sick :(

Good day

Sarah