Khara Sev Sabzi
Khara Sev is a South Indian Savoury, a good tea time snack, made with Besan and Rice flour, crushed pepper, sometimes a hint of garlic is added, usually Khara Sev dough is pressed into hot oil using a murukku press, fried to a golden colour. Sometimes when we have these savouries in abundance we have to use them in gravies or sabzi ‘s too. My mom sent me a big pack of Khara Sev. Some portion of it was sitting in the store room, I had planned to make this sabzi. It came out well. Best served with paratha, puri, phulka and jeera rice.
Khara Sev – 1 cup ( can use store bought one’s too )
Sugar – 3/4 teaspoon
Jeera powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Salt to taste
Garam Masala Powder – 1/4 teaspoon
Water – 1/2 cup
Fry in oil and grind to a fine paste
Oil- 1 tablespoon
Chopped onion – 1
Chopped tomatoes – 3
Chopped garlic flakes – 4
Chopped green chilli – 1
Peeled and chopped ginger – 1 teaspoon
Cashew halves – 10
Khus – khus – 3/4 teaspoon
Turmeric powder – 1/4 teaspoon
Fry the above mentioned ingredients in oil to a golden colour. Cool. Blend to a smooth paste using little water.
Ghee – 2 tablespoons
Oil – 1 tablespoon
Jeera – 1 teaspoon
Finely chopped green coriander leaves – little
Heat a pan. Season. First fry the ground paste on sim flame, covered till oil and ghee seeps out. Add salt, sugar, and all the dry spice powders. Sauté on sim flame for 5 minutes. Add 1/2 cup water. Cook on sim flame till thick. Add the Khara Sev. Mix. Garnish and serve at once.
1) Just before serving the sabzi, add the Khara Sev, or else it will become soggy.
2) Make this sabzi a little thick. It tastes good.