This is a spicy kind of savory that tastes so good just by itself or with tea
It is very crunchy and yummy!
This recipe is from Meenakshi Ammal's 'Samauthu Par'.
The proportion of Kadala mavu (Chick Pea Flour) to Arisi Mavu (Rice Flour) is 4:1
Kadala Mavu (Chick Pea Flour/ Besan) 2 cups
Arisi mavu (Rice flour) 1/2 cup
Fennel Seeds 1 tsp
Black Pepper 1 tablespoon (more if you like spicier)
Red Chili 7 big ones
Butter (melted) 1 table spoon
Salt 1 and 1/2 teaspoons
Garlic cloves 2 (optional)
Water as needed
Oil to deep fry
Start by making a coarse powder of black pepper and red chillies in your mixer
Then make a paste of the garlic, you can add a bit of water to this. If there are any big pieces, remove them by hand so they won't get stuck and close the hole of the achu
Mix the dry stuff first and then add the fennel seeds, the salt and the spices
And then add the water, little by little to make a thick dough.
I also added a few drops of hot oil to the dough.
Add some oil in a thick bottomed pan and keep on a med hi flame
Make sure the heat stays steady through out the process
Pinch a small ball of dough in to hot oil to check if the oil is ready.
If the oil is hot enough, it should rise back up to the top instantly.
You are now ready to start making 'kara sev'!
I used a 3 hole 'achu' and just press the dough on to the hot oil.
Once it's in the oil, take a. Stainless steel ladle and break off the kara sev in to pieces
This will make it crispier
And the Kara Sev is done when it turns golden brown and is 'silent'
Remove and let cool
For the measurement I used, it filled up a 6 cup box.