From Tamil Nadu to Karnataka and Andhra Pradesh, Diwali is one of the biggest festivals in the calendar. Like most parts of India, it is a time for family, friends, faith, fireworks and parties. It is also the time for Diwali delicacies. Most homes start preparing for Diwali a few weeks before and shopping isn’t the only thing on the cards. This is also the time when many home chefs prepare delicious sweets. This is also the time for Diwali savouries that complement the variety of sweets. In most homes in Tamil Nadu you will be served manis, kaaram and kaapi (coffee). We will focus on kaaram or savory with three unique recipes that you can try at home:
See also: Healthy Celebration Recipes: These South Indian Desserts Combine Flavor And Health – NDTV Food
Photo Credit: iStock
Recipe – Kavuni Arisi Murukku
This is a unique twist (Murukku gets its name from the twists) on the classic murukku (chakli), which is made from black rice. Many experts consider black rice (or kavunni arisi in Tamil) to be a superfood because it contains anthocyanin, a powerful antioxidant. Black rice is also rich in fiber and is a source of body-cleansing phytonutrients. This unique rice variety adds a unique chocolate brown color to this murukku:
ingredient:
- 1 cup black rice (Kavuni arisi)
- 1/4 cup gram flour
- 1 teaspoon red chili powder
- 2 teaspoons of ghee
- 1/4 teaspoon Asafoetida
- 1 tbsp white sesame seeds
- Oil for deep frying
- Salt to taste
- Water as needed
manner:
- Wash the black rice. Soak the rice for at least two hours.
- Remove the water and spread it on a cloth; so that it is very dry.
- Grind the black rice to a fine powder in a mixer.
- Add black rice powder, gram flour, asafoetida, sesame seeds, red chilli powder, salt and ghee in a bowl and mix well.
- Add water as needed, and knead to make a smooth dough; add oil and knead again.
- Use my murukku mold, fill the prepared dough and press it to get a perfect shape while you squeeze it in hot oil.
- Fry until dry in medium hot oil and flip to fry both sides evenly.
- Drain the extra oil with tissue paper once it’s fried to perfection. Store in an airtight container once cooled.
Recipe – Pita Pakoda
Takes its name from the unique ribbon shape (which can be achieved with the right print).
ingredient:
- 1 cup gram flour
- 1 cup of rice flour
- 1 teaspoon asafoetida
- 3/4 tsp pepper powder
- 1 tbsp sesame (white)
- 1 tbsp melted butter
- 1 tbsp oil
- salt and water – to taste
- Oil For deep frying
manner:
- Mix rice flour, gram flour, red chilli powder, melted butter, oil, asafoetida and salt in a bowl and mix well.
- Keep adding little water to make a non-sticky dough.
- Use pita pakoda molds. Fill the dough in the mold and press the dough into the hot oil in a circular motion to form a single layer.
- Flip the pakodas to fry both sides evenly.
- Remove the extra oil with tissue paper once it’s fried to perfection.
- Store in an airtight container once cooled.
Recipe – Karuvapellai Murukku
I first discovered this interesting twist to my murukku at Anandas in Coimbatore, one of the most popular vegetarian restaurants and sweet shops in the city. Anandas has an interesting range of savouries including beetroot murukku with red velvet color and a karuvapellai (curry leaf) version that combines the taste and goodness of curry leaves.
See also: Kalkandu Vadai from Chettinad Gives a Sweet Twist to a South Indian Breakfast Staple (Recipe Inside)
ingredient:
- 1 cup of rice flour
- 1/4 cup roasted gram flour
- 1/2 cup tightly packed curry leaves
- 3 green chilies
- 2 garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon of sesame seeds
- 1 tbsp melted butter
- 1/4 teaspoon asafoetida
- Oil for deep frying
- Salt as needed
manner:
- Add rice flour, roasted gram flour, cumin seeds, sesame salt, and asafoetida in a bowl.
- Add the melted butter and mix well.
- Curry leaves, garlic and green chillies are boiled with water. Strain before adding to the flour mixture.
- Knead the dough well, cover with a cloth and set aside for 5 minutes.
- Use the murukku mold, fill the prepared dough in the mold and press it to get a perfect shape when you squeeze it in the hot oil.
- Fry until dry in medium hot oil and flip to fry both sides evenly.
- Remove the extra oil with tissue paper once it is fried to perfection.
- Store in an airtight container once cooled.
About Ashwin RajagopalanI’m the proverbial slashie – content architect, author, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of culinary discoveries. That curiosity didn’t go away. It’s only gotten stronger as I’ve explored culinary culture, street food and fine dining restaurants around the world. I have found culture and purpose through culinary motifs. I also enjoy writing about consumer technology and travel.
