Thursday, October 23, 2014

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 


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.


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