Kara sev recipe, karasev recipe
Kara sev recipe. A popular, spicy, easy and tasty sev recipe of south india. Learn to make kara sev with stepwise pictures!
Kara Sev is a popular sev recipe of south india. They are also known as khara sev, kara kaddi, karam sev or karam. Kara refers to karam/spicy and sev refers to fried noodles in tamil.
Kara sev is made with simple ingredients and are crunchy and spicy. Kara sev has few variations. You can add more garlic or even more pepper to kara sev. Some of my friends add jaggery and make sweet karasev.
Spice lovers would certainly love this kara sev because peppercorns add more spice and flavor to the kara sev. I prefer using freshly crushed pepper for kara sev as it adds more flavor to kara sev. You can increase or decrease the quantity of peppercorns based on your spice level.
My grandpa loves kara sev. He can eat all day long. During holidays when I stay at his house, my grandpa would buy me a big packet of delicious kara sev when he returns from work. Ohh! just drifted away to those fond memories…
Now coming back to kara sev recipe…
Lately I learned making kara sev at home, I stopped buying it from store. Just because homemade kara sev are healthy, cheap, easy and addictive. Homemade karasev proved to be absolutely superior to the store bought ones in both taste and texture.
Oh well! My kids constantly crave for these kind of snacks. These sneaky little guys just finish this kara sev in no time :)I make this kara sev recipe often where I have to do as little work as possible.Have it with a cup of coffee or tea and it’s a bliss.
Now here is a step by step guide to make this spicy and tasty kara sev at home.
How to make kara sev:
1. In a large mixing bowl, add all the ingredients and combine well. Add water little by little and make a sticky dough.2.The dough should neither be too hard nor too soft. Fill the murukku press with the dough and press it gently in hot oil. Do not crowd the pan with layers.
3. Cook kara sev in medium low oil until it turns golden brown. Flip them over and cook the other side too.4. Once kara sev gets cooked evenly, drain them in tissue paper and break them roughly into pieces.Now, kara sev is ready! Store it in an airtight container.
- When you fry a batch of kara sev, cover the resting dough with a wet cloth so that it does n’t get dried out.
- If you are adding garlic, chop them finely so that they don’t get stuck in the murukku press while making kara sev.
- Alternate traditional method. Take a big ladle and rub the dough through the small holes. The dough will fall into the hot oil and then you could follow from step 3.