Sambar Curry Popcorn
Ah, popcorn, the joy of our lives. What would we do without this fabulous snack? When I was preparing for episode 6 of The Table Underground, on radical love with three exceptional teen activists, I wanted to pick a recipe that fit with the guests and the topic. Thank goodness for creative inspiration. Popcorn is a great snack, it's easy and cheap and, if you make it yourself, it can be much healthier than the stuff in the stores, or for sure in the stuff in the movie theaters. The simplicity, the spice, the price, It seemed like just the right afternoon snack to bring to this group of fabulous teens.
This curry popcorn is one of my favorite stand-by treats, I bring it to meetings, picnics, rallies and parties. I also love bagging it up as gifts for teachers and friends. The flavor of the sambar curry is amazing (I especially love the MTR brand masala sambar curry powder I get at my local Indian grocery store, but you can use any curry you like). The sprinkle of salt and sugar gives it a kettle corn like addictiveness, and balances the heat of the curry perfectly.
For each of the six shows I have recorded so far, I have had a deep desire to bring food to my guests, because that's one major way that I practice radical love...but I haven't brought food every time... I just might have to make a habit of this.
Sambar Curry Popcorn
makes 18 cups of popcorn
2 Tablespoons Oil (any high heat oil is fine) if you are air popping, you don't need this oil
1 Cup popcorn kernels (non-gmo or organic if you can)
4 Tablespoons coconut oil or butter (or more if needed to help the seasoning stick)
3/4 teaspoon salt
1 1/2 teaspoons curry powder
4 teaspoons sugar
You can make popcorn in any method you like: air pop, stove top or microwave. This is a large amount of popcorn so you will need one large bowl or two medium bowls to hold it all.
Stovetop: Chose a thick bottomed pot that has a tight fitting lid. Place on the stove over high heat. Add 2 tablespoons of oil, popcorn kernels and cover with a lid. Shake occasionally to keep kernels from burning. If popcorn starts to push at the lid as it pops, remove the top just a little and pour some of the already popped corn into a large bowl. Quickly cover pot with the lid and continue popping over high or medium-high until all the kernels are popped.
Microwave: Popcorn pops easily when placed in a paper bag, rolled tightly closed in a microwave. I would do about 1/3 cup in a lunch bag and cook until the popping slows way down. You do not need any oil for this method.
Air pop: follow the directions for your popping machine.
Once all the popcorn is out of your pot, wipe the bottom clean with a dish towel, and add coconut oil or butter to the pan to melt. The pot should be hot enough to melt it without turning the burner on. Drizzle oil or butter over the popcorn and toss very well. Add salt, sugar and curry. Adjust seasoning as you like it. Munch away!
After straight up butter and salt, my kids would probably opt for cinnamon sugar on their's. What are some of your favorite popcorn seasonings?
Homemade spiced popcorn makes a wonderful gift for teachers and friends.
