Kara Paper Avalakki | Spicy Thin Rice flakes !

Kara Paper Avalakki | Spicy Thin Rice flakes | Kara Paper Aval Mixture

This is a very easy snack for coffee/tea time. I also add to my rasam rice. Its very tempting. This is mostly made in Karnataka. Sweet also is made

Let see the recipe.

Ingredients

Thin Rice flakes/Paper Avalakki/Aval - 1 packet

To season

Oil - 2 tablespoons

Mustard - 1 tspn (optional)

Groundnut - 3-4 tablespoons

Hing - 2 pinches

Garlic - few crushed with skin(optional)

Curry leaves - handful

Dry red chilli 4 nos 

chilli powder - 2 tspns (optional)

Turmeric powder - 1 tspns

Dry copra - slices(optional)

Sugar - 1 tspn(optional)

Salt

Preparation Method

Heat a kadai add oil, mustard, groundnut, chillies, curry leaves

Once mustard is crackling, garlic, add turmeric, chilli powder and mix for few minutes. 

Add the paper aval add salt, sugar and  mix well thoroughly to coat all seasoning. Check on salt and adjust if required.

Off the heat, let it cool a bit

Transfer to air tight container and store it.

Kara Paper Avalakki | Spicy Thin Rice flakes is ready to serve.

Enjoy

Notes:

You can make without garlic.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Karuvepillai Kulambu | Curry leaves gravy!

Karuvepilai Kulambu is curry leaves gravy, sidedish for rice or dosa. Its healthy and tasty as it has iron content.😋

Ingredients
Curry leaves/Karuvepilai - 2 cups(1 big bunch)
wash, pat dry and take only leaves.

For grinding
Gingely oil - 1 tablespoon
Daniya/Coriander seeds - 2 tablespoons
Channa dal/kadalai paruppu - 1 tablespoons
Fenugreek seeds/venthayam - 1 teaspoon
Black pepper - 1 tablespoon
Dry red chilli - 6 nos
Asafotida/peringayam - 1 teaspoon
Garlic pods (few) optional but tastes good when added.

For making kulambu
Gingely oil - 4 tablespoon
Mustard - 1 teaspoon
Dry red chilli - 4 nos
Toor dal/ Tuvaram paruppu - 1 teaspoon
Fenugreek seeds/venthayam - 1 teaspoon
Tamarind water/Puli thanni - 2 cups thick.
Turmeric /manja podi - 1 teaspoon
Sambar powder - 2 tablespoons
Jaggery/vellam -  small piece(optional)
Salt as per taste

Preparation Method

- Heat a thick bottom kadai, add for grinding ingredients except curry leaves mentioned above and fry till slight brown, transfer to a plate to cool. Then saute and make curry leaves also crisp, Keep aside. Grind the masala first in mixie and then add curry leaves can add water and make fine paste.
- Again heat the same kadai, add, gingely oil(sesame oil), add mustard wait till it splutters, add tuvar dal, fenugreek seeds, dry chilli, garlic if using.(see notes) saute till raw smell goes.
- Add the ground masala paste. Cook for sometime.
- Add sambar powder, salt, turmeric powder and mix well.
- Add tamarind water, allow to boil and get it thick. lower the flame.
- Check on salt, spicy and finally add jaggery.
- It will become thick kolambu.

Allow to cool and transfer to a clean vessel or bottle. Can store in fridge for 1 week.

Karuvepilai Kulambu is ready. Serve with hot rice.😋

Notes - Garlic if adding can add 1/2 while grinding and 1/2 for seasoning so it will be Poondu Karuvepillai kulambu.😋😋

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.