Tag Archives: diwali savories

Poondu Kara Sevu – Spicy Fritters with a Garlic Twist

 

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Kara Sevu is a very popular spicy fritter, which is not only a festive snack but an all time crunch partner, specially to serve guests and while travel. The spice note delivered from red chilli powder and/or black pepper can be enhanced with the addition of garlic that makes kara sevu more flavorful.

 

Kara Sevu/Spicy Gram Flour Fritters with a Garlic Twist

 

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Ingredients

 

  • kadalai maavu/bengal gram flour – 1 cup
  • arisi maavu/rice flour – 1/2 cup
  • poondu/garlic – 10 cloves
  • milagai vatral podi/red chilli powder – 1 tsp
  • perungaayam/asafoetida powder – 1/4 tsp
  • omam/bishop’s weed or carom seeds – 1/4 tsp
  • uppu/salt – 1/2 tsp
  • yennai/oil – 2 tbsp
  • nei/clarified butter – 1 tbsp
  • thanner/water – as required
  • oil – for deep frying

Method of Preparation

 

  1. Sieve gram flour and rice flour

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2. Make a coarse paste of garlic

 

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3. Keep the carom seeds in enough warm water
4. Mix sieved gram flour, rice flour, garlic paste, red chilli powder, asafoetida powder, carom seeds with water, salt, oil and clarified butter with enough water into a tight dough

 

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5. Heat oil for deep frying

6. Take the kara sev disc in the murukku maker – disc 3 from left is the kara sevu disc

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7. Keep enough dough into the cylindrical container and close with the kara sevu disc

8. Press Sev directly inside oil into single circular murukku/fritter

 

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9. Fry both sides till golden

10. Take out in kitchen tissue to absorb excess oil

11. Split the circular sev murukku into small pieces

12. Store in an air tight container.

 

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Uppu Seedai/Salted Rice Ball Crispies

 

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Seedai or Cheedai is a delicate delicacy. It has a crunchy texture while you bite, but melts in the mouth with the flavor of deep fried crispy rice murukku. But beware while you make at home – It has a beasty feature behind its beauty – it explodes like a mini bomb in oil if the moisture stays inside the cumin and sesame flavored rice ball. There are many stories of burns and bruises in the making of Seedai. So, truly Beware- with a capital ‘B’.

There are two types of Seedai – the salted version and the sweet. The sweet version is made with vellam or jaggery/unrefined cane sugar. This is relatively a lesser bomb-shell in nature or mostly non-violent. But seems to be an emotional creature – as it runs the risk of breaking down in oil or the dough becoming loose in nature due to the jaggery water added.

Beyond my writing efforts of making seedai a good-humoured affair, the taste of salt or sweet seedai is certainly worth the effort involved in making. And lucky me, no burns and bruises for the first time. The Seedais came out well, though not as good as Amma’s.

This time it’s time for Uppu Seedai – the salted version.
Uppu Seedai/Salted Rice Ball Crispies

 

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Before making seedai, we need home made, fine powdered rice flour, the core ingredient for both the salt and sweet version of seedai.

Rice Flour

  • Wash well and soak 3 cups pacharisi/raw rice in enough water for 2 hours. Drain the water and spread in a clean cloth, preferably cotton towel which would absorb the excess water and dry the rice inside the room.

 

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  • Never use paper, especially newspapers to dry rice or any kitchen purposes, as they contain highly dangerous ink which can cause illnesses.
  • The rice shouldn’t be dried too much. With a bit of moisture still in the rice, dry grind in a blender to a fine powder.
  • Sieve well and keep aside

 

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Dehusked Black Gram Flour

Also needed is black gram flour, which is dry roasted and powdered.

dry roasted…

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and powdered…

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  • Grind again the granules left over from the first sieve
  • Combine only very fine powder which is very important in the making of seedai.

Ingredients (makes approximately 80-100 – gone in a jiffy)

 

  • pacharisi maavu/rice flour (raw rice) – 2 cups
  • ulundhu maavu/dehusked black gram flour – 2 tbsp
  • nei/clarified butter or butter – 2 tbsp
  • seeragam/cumin seeds – 2 tsp
  • ellu/sesame seeds – 2 tsp
  • thengai thuruval/grated fresh coconut – 2 tbsp
  • uppu/salt – to taste
  • thanneer/water – as needed to make a tight dough
  • yennai/oil – to deep fry

Method of Preparation

Part I

 

  1. Dry roast rice flour till aroma comes out, but be careful not to over roast as it will change the colour of flour.
  2. Take a wide bowl and mix all dry ingredients – rice flour, black gram flour, cumin seeds, sesame seeds, grated coconut, salt with butter.
  3. Make a tight dough with just enough water.

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Part II

 

  1. Heat oil for deep frying in a pan and start making seedai. Keep in medium flame.
  2. Roll small balls not pressing too much, which might result in bursting in oil.
  3. Slightly press with a fork for the moisture to escape out; This truly helped me.

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Part III

 

  1. Fry in medium heat only, till slightly golden in colour or remove when the spluttering of oil is reduced.
  2. Remove the done seedai in kitchen tissue to absorb excess oil.
  3. Cool and store in an air tight container.

 

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Kezhvaragu Murukku/Ragi-Finger Millet Murukku

 

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Kezhvaragu or Finger Millet is a highly nutritious product. Having included in the Dosai Series (Kezhvaragu/Ragi Dosai) and Sweets (Kezhvaragu-Kambu Urundai/Ragi-Bajra Sweet Balls), this time it is a savoury snack with Kezhvaragu/Finger Millet.

Murukkus or the Savoury Twisties, exclusive to the south of India are not to be missed during festivities. These deep fried snacks can be given a healthy touch with the inclusion of nutritious ingredients. These are any time better than the white/all purpose flour/maida based junks.

Deepavali without murukku is like Christmas without Cake. I think I could say that… But I can also see a variety of other sweets and snacks in line to oppose this. Yes… Deepavali or Diwali is the best time to make, taste and share countless number of sweets and snacks. So, each post on Diwali snacks can always include this sentence – diwali is incomplete without murukku; without athirasam; without thattai; without mixture; without nei urundai and many more in queue.

It is for mothers and children to choose what they want in their sweet/snack list. Our  list this year has Kezhvaragu Murukku.
Kezhvaragu Murukku/Ragi-Finger Millet Millet

 

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Ingredients (makes appr. 30 murukkus)

flours and dough

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  • kezhvaragu maavu/ragi powder – 1 cup
  • arisi maavu/rice powder – 1 cup
  • pottukkadalai podi/roasted channa dal powder – 1/2 cup
  • vennai/butter – 2 tsp
  • yennai/hot oil – 3 tsp
  • uppu/salt – to taste
  • ellu/sesame seeds – 2 tsp
  • seeragam/sumin seeds – 2 tsp
  • perungayam/asafoetida powder – 1/2 tsp
  • water – enough to make dough
  • oil – to deep fry

 

Method of Preparation

pottukkadalai and murukku maker

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  1. Roasted Channa/Pottukkadalai is the lentil used directly to make chutneys. Dry roast pottukkadalai slightly (before it becomes brown) and powder in a dry grinder
  2. Sieve and mix kezhvaragu/ragi powder, arisi maavu/rice powder and pottukkadalai powder
  3. Mix sesame seeds, cumin seeds , asafoetida powder, salt, butter, and hot oil with enough water to make a soft dough
  4. Heat oil in a frying pan
  5. Use any preferred disc to make murukku and fill the cylindrical container with one portion of dough
  6. Make each murukku on a ladle and drop it gently in  oil
  7. Fry till golden brown
  8. Remove in kitchen tissues to absorb excess oil
  9. Let them cool and store in an air-tight container.

 

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Note:

Kezhvaragu powder turns black in color very quickly when fried. Hence it might be difficult to find out whether the murukkus are completely fried. The best method is to take out when the bubbly hot oil settles down and the spluttery sound is done.
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