Garlic KaraSev Recipe – Milagu Poondu Karasev Recipe

• Besan flour – 1 cup
• Rice flour – 1 cup
• Hot oil – 2 tbsp
• Pepper powder / Pepper corns – 2 tsp OR Red chilli powder – 1.5 tsp 
• Garlic – 10 cloves OR Asafetida/Hing – 1/8 tsp
• Salt – as needed
• Water – as needed
• Cooking oil – to deep fry

Version 2

• Besan flour – 1 cup
• Rice flour – 2 tbsp
• fried gram dal/Dalia/Pottukadalai powder – 2 tbsp
• Butter at room temperature – 1 tbsp
• Salt & water – as needed
• Red chilli powder or pepper powder – 1.5 tsp
• Asafetida/Hing – 1/4 tsp
• Cooking oil – to deep fry

• Peel the skin of garlic cloves. Take pepper corns and garlic in a mixie jar. Grind it to a paste without water. Add some water and grind to a smooth paste. Skip this step and use hing instead of garlic if  you wish to make a no garlic version. If you use pepper powder like me, grind garlic alone to a smooth paste adding required water. 

• Take a wide bowl and add sieve besan flour, rice flour. Break the lumps and sieve it well. To this add salt, pepper + garlic paste and hot oil. Mix well to make a crumbly mixture.

• Add water and make a thick dough. No issues if the dough is sticky. If the dough is too hard, you may not be able to rub the dough in the slotted ladle. If you use murukku maker, you may find it difficult to press. So make the dough little loose.

• Heat oil in a kadai and check the oil temperature by dropping a pinch of dough. If it rises immediately to the top,oil is just right. Now hold a slotted ladle 15 cms above the kadai. Take a big ball sized dough and rub it using the heel of your palm. Rub continuously by gathering all the excess dough. Kara sev will start to fall into the oil. Repeat it until the kadai is 3/4 th filled with karasev. Keep the flame medium and cook both sides till bubbles cease completely.Drain in a tissue.

• If you want to use Murukku maker, take a ball sized dough and fill in the single holed murukku mould. Press it over the hot oil and cook till bubbles cease. Kara sev made using this method takes more time to cook than the traditional rubbing method. So keep an eye !

Give some standing time of an hour to a day to enjoy its best taste. Generally it tastes the best  with full flavor by next day!

For second version, follow the same procedure but add rice flour & gram dal flour(pottukadalai maavu) as mentioned above. Store the kara sev in an air tight box once it cools down completely.It stays good for a month.

Munch them with your coffe or tea  !

• You can follow any of the above versions.
• Adjust the quantity of spice powders and garlic as per your taste.
• You can use chilli powder instead of pepper.