Tamil Nadu

Kara sev

Name: Kara sev
Total time: 55 min
Yield: 8 servings
Cuisine: Tamil
Ingredients: 1 2/3 cups besan (chickpea flour, gram flour); 1/3 cup rice flour; 2 tsp coarsely crushed black pepper; 3 cloves ground to a paste garlic; 1 tsp red chilli powder (indian red chili powder); a pinch asafoetida; 1 tbsp soft butter; 1 tsp salt; Water, about 1/2 cup; Cooking oil (vegetable oil), about 1 litre for deep frying, about 5 tbsp absorbed

Thick, knobbly sev hot with black pepper and garlic. Spicy enough to wake up the afternoon.

55 minTime

6 gProtein each

hotSpice

Pepper heat2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

227kcal

6 gprotein

3 gfibre

55minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Besan (chickpea flour, gram flour)1⅔ cups

Rice flour⅓ cup

Black pepper2 tsp, coarsely crushed

Garlic3 cloves, ground to a paste

Red chilli powder (indian red chili powder)1 tsp

Asafoetidaa pinch

Butter1 tbsp, soft

Salt1 tsp

Waterabout 1/2 cup

Cooking oil (vegetable oil)about 1 litre for deep frying, about 5 tbsp absorbed

Method

6 steps

1Mix besan, rice flour, pepper, chilli, asafoetida and salt. Rub in the butter and garlic paste.
2Add water little by little and knead into a soft dough that holds its shape.
3Heat the oil in a wide kadai, no more than half full, to 170°C.
4Press the dough through the holes of a perforated ladle or the thick kara sev plate directly into the oil, in small batches. Keep your hands above, not over the steam.
5Fry 3 to 4 minutes, turning, until the bubbling stops. Never leave the oil.
6Drain, cool completely and store airtight.

Serve it like this

Serve in a bowl with filter coffee or chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kara sev

Make it your way

Ingredients

Method

Make it a meal