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Kara sev
Peppery gram flour sev
கார சேவ்: thick, peppery gram and rice flour sev pressed straight into hot oil, the Sattur way
Kara sev is sold by the kilo in Sattur and Tirunelveli sweet shops, where it is bagged next to halwa for travellers to take home. The sticks are thicker and knobblier than north Indian sev, with crushed black pepper and garlic giving a slow burn. The most common mistake is a dough that is too stiff: it won't press through the mould and the sev cracks into crumbs, so it should be soft enough to squeeze easily. Chef's tip: press the dough with the flat ridged blade straight over the oil and let it break off in short pieces, then crush any long ones once cooled.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 7 oz besan (gram flour)
- 3 ½ oz rice flour
- 2 tsp black peppercornscoarsely crushed
- 6 cloves garlicpounded to a paste
- 1 tsp red chilli powder
- 1 ¼ tsp salt
- 3 tbsp hot oil
- ½ cup waterabout
For frying
- 1 litre groundnut oil
- 15 curry leaves (optional)optional
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Method
0/7 doneStep 1: Mix 7 oz besan (gram flour), 3 ½ oz rice flour, 2 tsp black peppercorns, 1 tsp red chilli powder, ½ tsp gluten-free asafoetida (hing) and 1 ¼ tsp salt. Pour over 3 tbsp hot oil and rub in with your fingertips.
3 minStep 2: Add 6 cloves garlic and ½ cup water bit by bit and knead to a soft, smooth dough that you can press easily between two fingers.
5 minStep 3: Pour 1 litre groundnut oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium-high to 175–350°F. No thermometer? Drop in a small cube of bread: it should sizzle at once and turn golden in about 40 seconds. Keep a lid and a dry tray nearby and never leave the hot oil unattended.
8 minStep 4: Fill a sev press fitted with the ribbon or thick kara sev disc. Press directly over the oil in a circle, cutting or breaking the strands into 5 cm pieces.
3 minStep 5: Fry each batch, turning once, until the hissing stops and the sev is golden and crisp, about 3 minutes. Pale sev turns chewy later.
20 minStep 6: Fry 15 curry leaves for a few seconds at the end, drain and scatter over the sev.
1 minStep 7: Cool completely on kitchen paper, then store airtight for up to 3 weeks.
15 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kara sev take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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