how to make garlic sev /karasev recipe

how to make garlic sev /karasev recipe

karasev recipeAt one time when I was googling I happen to come across an interesting article about Sattur sevu by “Hindu magazine” on their website Hindu.com and as usual I was obsessed to try out.The real specialty of this kara sev according to the information from the authorized famous Shanmuga Nadar’s shop in Virudhunagar district is the oil they use is a mixture of coconut and sunflower oil.This shop is running successfully for years now in spite of heavy competition from other shops!the real stand out from the crowd because of the quality and originality(these sources are according to “the hindu” article from their website).karasev recipeIt tastes perfect and crisp after it cools and if you are not comfortable using coconut oil just use ordinary oil but you will not get the exact flavour and taste of sattur sevu.These should be fried on medium heat and add chilli powder according to your taste and spice level.If you find difficult to scrape it through stainless steel perforated ladle use regular murukku press(chakkali) with rounded holes but it comes out thick.This comes out as thin sticks mostly it depends on the ladle hole I think and turns out to be crunchy and is an apt tea time snack.

how to make garlic sev /karasev recipe

INGREDIENTS:

Besan/bengal gramflour – 1 cup
Rice flour – 1/4 cup
Oil – Equal quantity of coconut and sunflower oil mixed up for frying
Chilli powder – 3/4 tbsp,cumin/jeera – 1tsp
Salt to taste
Hing/Asafoetida – 1/2 tsp
Garlic pods – 4-5

METHOD:

1.First grind garlic in a mixie by adding water.
2.Take besan,rice flour,salt,chillipowder,hing in a vessel.
3.Add garlic water and mix it to a dough consistency.
4.Heat a kadai with oil.
5.Take a stainless steel perforated ladle and keep some dough over the ladle and press. 6.Shave off the dough so that long strips are dropped into the oil.
7.Fry in medium flame and take out when cooked.
8.Take out when shh sound subsides.
9.Take out in a tissue and store.

how to make garlic sev /karasev recipe

Total Time: 25 minutes

how to make garlic sev /karasev recipe

Ingredients

  • Besan/bengal gramflour - 1 cup
  • Rice flour - 1/4 cup
  • Oil - Equal quantity of coconut and sunflower oil mixed up for frying
  • Chilli powder - 3/4 tbsp
  • Salt to taste
  • Hing/Asafoetida - 1/2 tsp
  • cumin/jeera - 1tsp
  • Garlic pods - 4-5

Instructions

  1. First grind garlic in a mixie by adding water.
  2. Take besan,rice flour,salt,chilli-powder,hing in a vessel.
  3. Add garlic water and mix it to a dough consistency.
  4. Heat a kadai with oil.
  5. Take a stainless steel perforated ladle and keep some dough over the ladle and press all
  6. Shave off the dough so that long strips are dropped into the oil.
  7. Fry in medium flame and take out when cooked.
  8. Take out when shh sound subsides.
  9. Take out in a tissue and store.

Notes

The sev will not be crispy when hot it becomes crunchy when cool. You can use ordinary oil for frying if you are not particular in using coconut oil. But the real taste comes from this coconut-oil which distinguishes this sev from others. The dough should be pliable neither too hard or loose. Should be fried on medium flame. If you not comfortable using stainless steel perforated ladle use a regular murukku press with round holes,but the sev will come out thick.

This  recipe  is dedicated to our culinary hoppers group and this time the topic is “dry snacks”

culinary hoppersMORE SUCH RECIPES FROM MY BLOGGER FRIENDS:

1.pearl-millet-crackers/by swati

2.potato murukku/by shubha

3.Red rice kodubale/bu Anu

4.Bhakarwadi /by Shailaja

5.Spicy shankarpali/by Padma

6.Vettu cake/by Parvathy

7.Chivda/by Sonali

 

 

17 thoughts on “how to make garlic sev /karasev recipe

Leave a Reply

Your email address will not be published. Required fields are marked *