Tag Archives: sev

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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Omapodi/Ajwain Sev

Now, to one of Deepavali savouries – Omapodi or Sev in hindi. Before coming to omapodi, about the savoury maker – achu kuzhal. The traditional achu kuzhal or the mould for making different kinds of deep-fried snacks used to be a wooden one or a metal one. I am yet to find mine as I kept it safely in the shaft but couldn’t locate the safe place. It has thin round plates/discs with different shapes and holes to make different kinds of savouries. In the picture is a modern murukku/sev maker – but the different discs and tubular press do the same as the traditional achu kuzhal. The tight dough of the savoury is put in the tubular container and the lid is fit with the required disc and closed. Then the dough is pressed out into hot oil and fried.

the murukku maker with discs

 

tubular container with small-holed disc

 

Omapodi or Sev

Omam is tamil means Carom seeds or ajwain in hindi. This sev is made with ajwain or carom seeds which helps in digestion and also relieves cold and chest congestion. Among the moulds, the thinnest is used to make omapodi. If preferred the next size mould can also be used. Rice flour is added to gram flour to make this savoury crispy.

Ingredients

  • kadalai maavu/gram flour – 3 cups
  • arisi maavu/rice flour – 1/4 cup
  • omam/carom seeds – 3 tsp
  • salt – 2 tsp
  • hot oil/ghee – 2 tsp
  • oil – for frying

Method of Preparation

Making dough

  1. Sieve kadalai maavu and arisi maavu (both flours)
  2. Soak omam in water for 2 hours and grind to a smooth paste with salt
  3. Strain the omam paste and add this syrup to the sieved flour
  4. Add hot oil or ghee too to the sieved flour
  5. Make a stiff dough by sprinkling water little by little

ready to store omapodi 

 

Making Omapodi

  1. Heat oil in a kadai
  2. Apply oil inside the tubular container so that the dough does not stick to it
  3. Keep one portion of dough and close the lid with the very small holed disc
  4. Squeeze omapodi/sev into hot oil
  5. Turn it gently and cook
  6. When the spluttering ends, omapodi is ready
  7. Remove and place on tissue to absorb excess oil
  8. After it cools, crumble and store in an air-tight container.

Note: (I read from Mrs. Mallika Badrinath’s cook book)

  1. Red chillies can be added to omam while grinding for extra flavour.
  2. After adding omam syrup, the coarse flour can be divided into three portions. Sprinkle water to each portion just before frying.
  3. This keeps the total dough fresh from becoming dry and each portion of dough is freshly made for more perfect omapodi.