KaraSev (Spicy Savory)

Kara Sev! 

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

You need 

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 

Method

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.

 

Manga Thokku / Raw Mango Pickle

This is one of my favorite pickle. Goes very well with plain curd rice! You need raw green mangoes for this. Takes less than 20 minutes to make at home. And way more healthier than any store bought pickle. 

I use a food processor to grate the mangoes. You could do it by hand too.

3 raw mangoes ------ grated

Sesame Oil -------- 6 tablespoons Oil for the last step

                   -------- 2 tsps oil in the beginning

Red Chili powder -----this depends on your spice level, I've used 6 tablespoons

Salt-------4 teaspoons more or  less

Perungayam(hing) 1/2 teaspoons

Vendaya Podi (fenugreek powder) 1 teaspoons

Mustard seeds ---- 1 tsp

Red Chili Powder -- 4 

In a kadai, low to med flame, add 2 tsp oil, once it gets hot, add the grated mangoes

Just spread the mangoes slowly so the oil coats over all of it

In about 5 minutes, you will notice the mangoes have wilted and lose some color

Keep stirring every 5 minutes

In 10 minutes, give it one more stir, and add some of the salt

It will keep cooking

In about 15 minutes, spread the mangoes flat in the kadai and split in to four and add the spices on top

 in a different vessel, add the rest of the oil, and let it get hot on a medium flame.

Add the mustard seeds, and once it starts bursting add the red chilies and once all the mustard seeds have tempered, pour this hot oil on to the mangoes and quickly spread the oil so it coats all over the mango mixture

Leave t on for 5 more minutes on a low flame and you will see the mangoes and oil mix well and the oil will come through the holes in your ladle. And it will also let some oil out. That means it's done. 

Enjoy this with good decent curd rice

Let cool in the kadai and once it's Ll cooled transfer in to a glass bottle and make sure water does not touch the pickle. Guard it well :)

And if you have some white rice put in the empty kadai and mix well and enjoy pickle rice :)